Ingredients

• 2 large Vidalia onions, peeled and sliced crosswise into 1/2-inch rounds
• 2 medium bulbs fennel, sliced in half lengthwise
• Extra-virgin olive oil
• Salt and freshly ground pepper

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Instructions

1. Soak 8 (6-inch) bamboo skewers in water for 1 hour. Prepare a charcoal or gas grill.
2. Using a soaked skewer, thread the skewer through the onion horizontally to hold the onion rings in place. Repeat with remaining skewers.
3. Brush onions and fennel lightly on both sides with olive oil; season with salt and pepper. Grill over medium-high heat, turning occasionally, until tender and caramelized.