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
Instructions
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.
sleepy root farm 