by Janine McCormick
1 to 2 fennel bulbs
Extra virgin olive oil
Preheat your grill to medium, be sure that the grates are well cleaned.
Slice the fennel in half lengthwise, if you have a large fennel bulb you could even quarter it. ** Be sure to leave enough of the core intact so that the fennel layers stay together. Toss the fennel halves or quarters with a generous amount of olive oil and place on the preheated grill. Grill for about 7 to 10 minutes per side, cooking time will vary slightly with the size of the fennel. You will see pronounced grill marks and the fennel will become soft and tender. Remove from the grill, drizzle with a little more olive oil, squeeze the fresh lemon juice over the top, sprinkle with sea salt and freshly grated parmesan. Great served with grilled chicken or fish.