2-3 fennel bulbs
extra virgin olive oil
freshly ground pepper
fresh lemon juice
1. Wash fennel bulbs and cut of stems and root. Cut each bulb in half, lengthwise.
2. Brush bulbs with olive oil and sprinkle with salt and pepper.
3. Grill flat side down for 10-15 minutes. Flip and cook for another 10-15 minutes, or until fork tender.
4. Remove from grill and, while warm, squeeze fresh lemon juice over top and sprinkle with parmesan cheese.