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Grilled Fennel with Lemon & Parmesan

Ingredients:

1-3 large fennel bulb, stalks and fronds removed
Olive oil spray
Salt and black pepper, to taste
½ tablespoons olive oil
Juice and zest of ½ lemon
2 tablespoons Parmesan shavings

Directions:

1. Leaving the core intact (which helps keep your slices intact), stand the bulb and cut the
   fennel in half vertically from top to bottom. Cut each half into (4) ¼-inch thick slices to give you a total of 8 slices.
2. Spray each side with olive oil and season with salt and pepper. Heat an outdoor grill or indoor grill pan over medium-high heat, spray the pan with olive oil and grill the fennel turning until you get a good char on each side and fennel is tender to the touch, about 2 to 3 minutes on each side.
3. Set aside on a platter, drizzle with olive oil and lemon juice and top with the lemon zest and parmesan shavings. Serve warm.