Cucumber & Roasted Fennel Salad
- 1 whole Bulb Fennel, Halved
- 1 whole Red Bell Pepper
- 1 whole Jalapeno Pepper
- 2 whole Cucumbers, Peeled And Sliced To 1/8"
- 1/2 cups Hidden Valley(R) Original Ranch(R) Dressing
- 2 teaspoons Chopped Fresh Dill
- Start your grill and prepare for direct and indirect cooking over medium-high heat (about 350-400u0b0F).
- Roast the fennel on the indirect portion of the grill, and the peppers on the direct side. Remove the fennel when it is slightly soft and set aside on a cutting board to cool. Continue grilling the peppers turning them until they are charred on all sides. Remove the peppers to a zip-top bag, seal, and set aside to cool 15-20 minutes.
- Remove the peppers from the bag and slide the skins off under running cold water. Pull out the stems, slice the peppers in half, remove the veins and seeds, and dice the pepper flesh. Combine with the cucumber in a medium mixing bowl. Note: The heat of jalapeno peppers varies, so use more or less according your taste and heat tolerance.
- Slice the fennel to 1/8" and add it, the ranch dressing, and dill to the bowl. Stir well and refrigerate at least 30 minutes, stirring occasionally.
- Serve and enjoy!
fennel, red bell pepper, pepper, cucumbers, hidden valley, dill
Taken from tastykitchen.com/recipes/salads/cucumber-roasted-fennel-salad/ (may not work)