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
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.
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.
Set aside on a platter, drizzle with olive oil and lemon juice and top with the lemon zest and parmesan shavings. Serve warm.