2 large fennel bulbs, stalks and fronds removed
Olive oil spray
Salt and black pepper, to taste
1 tablespoons lemon olive oil
Juice and zest of 1 lemon
4 tablespoons grated parmesan
Leaving the core intact (which helps keep your slices intact), stand the bulb and cut the fennel vertically from top to bottom into 1/4-inch thick slices. Lay fennel slices on a baking sheet and spray each side with olive oil and season with salt and pepper.
Heat an outdoor grill or indoor grill pan over medium-high heat 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 on a platter, drizzle with oil and lemon juice and top with the lemon zest and grated parmesan. Serve warm.