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Ingredients
Fennel bulbs, sliced
Olive oil
Fresh herbs, like basil, parsley, thyme and fennel fronds
Lemon juice and zest
Parmigiano reggiano shavings
Directions Trim stalks, fronds and hard outer parts from the fennel bulbs. Cut off any hard and inedible outer parts. Holding the fennel bulb upright, cut 1/4-inch slices vertically from top to bottom. Brush each side with olive oil, and add salt and pepper. Place slices on a medium hot grill, turning until each side has a nice char and the fennel is tender to the touch. Whisk together the lemon, olive oil, herbs and zest, adding salt and pepper to taste, then drizzle all over the fennel. Garnish with the cheese.
Image and recipe via prouditaliancook.com
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