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When ready to cook, start Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and let preheat for 10-15 minutes.
Discard the fennel stalks, reserving the fronds for garnish.
Halve the bulbs lengthwise and rub with olive oil, salt, and pepper. Place cut side down on the grill, close the lid and roast until soft and caramelized (about 1 hour).
To make the olive tapenade: Combine the green olives, garlic, red pepper flakes, parsley, tarragon, capers, vinegar, and 3 tablespoons of olive oil in a food processor and pulse until chunky.
To serve, spread the tapenade on a platter and arrange the roasted fennel on top. Sprinkle the feta cheese, mint leaves and fennel fronds over all. Enjoy!
We were honored to partner with the talented Chef Tyler Florence on this recipe, made specifically with the Timberline grill in mind. Stay tuned for more from our recipe collaboration with Chef Tyler Florence.