prep: 20 minutes
total: 50 minutes

vegetable oil (for the grill)
2 medium fennel bulbs 
1 tablespoon olive oil 
2 teaspoons fresh lemon juice 
salt and pepper

grill (gas or charcoal)
grill brush
small bowl
medium bowl

1. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly — it’s flammable) onto the grill grate.

2. Rinse the fennel well under cold water and dry it with a paper towel. Cut off the stalks and the root end, leaving only the white bulb. Cutting through the middle of the bulb’s root, slice it in half if it’s small. If it’s large, cut it into 2-inch-thick wedges. 

3. In a medium bowl, toss the fennel with olive oil, lemon juice and a sprinkling of salt and pepper. Place the fennel cut side-down on the high-heat side of the grill. Grill 10-15 minutes on each side, until the bulbs are tender and browned. (If the bulbs start to burn, move the them to the low-heat side of the grill.)

Serves 2-4

(Source: cookthink)