Grilled Matchstick Vegetables with Fennel Vinaigrette

Edna Davis


If you love healthy food, then this dish is for you. It's easy to make and the taste is out of this world. Happy eating!


★★★★★ 1 vote

15 Min
10 Min


  • 3
    carrots, julienne
  • 3
    parnips, julienne
  • 2
    yellow squash, julienne
  • 2
    zucchini, julienne
  • 1
    white onion, sliced
  • 1
    fennel, sliced
  • 1
    yellow bell pepper, julienne
  • 1
    red bell pepper, julienne
  • 1
    green bell peppers, julienne
  • 1
    orange bell pepper, julienne
  • 1 tsp
    sage, dried
  • 1 tsp
    rosemary, dried
  • 2
    garlic cloves, chopped
  • 2 Tbsp
    italian seasoning
  • 3 Tbsp
    fennel, finely chopped
  • 1 tsp
    worcestershire sauce
  • 2 Tbsp
    red wine vinegar
  • 2 tsp
  • 1 tsp
    black pepper
  • 1 tsp
    fennel seeds
  • 3 Tbsp
    olive oil

How to Make Grilled Matchstick Vegetables with Fennel Vinaigrette


  1. Combine all the vegetables into a large mixing bowl. Sauté vegetables on a heated griddle at 350 and toss lightly and cook for 8 minutes, or until vegetable are just tender.
  2. Vinaigrette:
    In another large bowl add oil, sage, fennel, rosemary, garlic, Italian seasoning, worcestershire sauce, red wine vinegar, stir and add fennel leaves, salt and black pepper, stir again. Pour vinaigrette mixture over the vegetables and toss lightly, be sure coat all the vegetables carefully. Place vegetables on a decorative platter, and sprinkle with black pepper. 6 per serving

Printable Recipe Card

About Grilled Matchstick Vegetables with Fennel Vinaigrette

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #grilled #vegetables

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