A beautiful and delicious dish you can serve as a side or make it a meal. 



2 fennel bulbs 

3 zucchinis

extra-virgin olive oil

4 mini bell peppers 

Kosher salt

fresh ground black pepper

¼ cup capers

1 lemon

1 tbsp flat-leaf parsley, minced

pinch of dried chili

1 ball of burrata cheese

pinch of fresh oregano 




  1. Add 16 oz of liquid to drip tray and preheat your Kenyon Grill on med-high.
  2. Slice fennel lengthwise (½ inch thick). Coat in olive oil, salt, and pepper.
  3. Place on grill for 4 min per side or until lightly charred.
  4. Cut zucchini in half lengthwise, coat in olive oil, salt, and pepper. Place cut-side down on grill for about 7 min. Do not flip. 
  5.  Place peppers on grill for about 2 min per side. 
  6. Dice up the grilled fennel and peppers into small pieces and add to a medium size mixing bowl.
  7. Add lemon zest to your relish mixture and add in the juice of the lemon.
  8. Add capers, salt, pepper, dried chili and parsley. Stir all together with olive oil.
  9. Plate zucchini and top with burrata. Drizzle with olive oil and garnish with fresh oregano and black pepper. 



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