I spotted some lovely looking fennel bulbs at the farmers market this weekend. I like fennel raw in salads, but it is also delicious (with a mellower flavor) roasted, which gave me the idea of trying it on the grill.
2 medium fennel bulbs, cut into wedges
2 Tbsp olive oil
1 Tbsp cider or red wine vinegar
Salt and pepper
Combine the oil and vinegar with salt and pepper to taste, then brush it onto the fennel.
Grill the fennel over medium heat for 10-15 minutes, turning once, until done to your liking (I like it tender but still with a little crunch).
Serves about 4.
Variations: You can add more seasonings to the oil and vinegar mixture. Try minced garlic and/or a bit of tarragon. Or try using lemon juice in place of the vinegar. You can also add a little sprinkling of fresh herbs at the table.