Grilled Fennel with Parmesan and Lemon

A nice little side dish to go with whatever main course you’ve put on the grill. Excellent served hot or room temperature. Add some other grilled vegetables and a summery dip like charmoula or dill yogurt and you’ve got a winning appetizer!

2-3 heads of fennel, stalks and fronds removed and reserved for another use

olive oil for brushing

salt and fresh ground black pepper

1 lemon, zested and then juiced

freshly shaved parmesan cheese


Trim the stalks and frond from the fennel. Trim just a little slice off the bottom so you have a stable base. Stand the fennel on the countertop and carefully cut into 1/4 inch vertical slices.

Lay the slices on a sheet pan and brush both sides with olive oil and season with salt and pepper.

Grill the fennel on a medium hot grill, allowing the fennel to get tender and achieve a little bit of char.

When done, arrange on a platter, sprinkle with the lemon zest and a touch of juice. Finish with shavings of parmesan.


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