Another recipe for fennel lovers. Lemon juice adds a pleasant tang as you bite into it.
2 medium fennel bulbs, cut into wedges
1 Tbsp olive oil
1 Tbsp lemon juice
Salt and pepper
2-3 Tbsp finely chopped fresh parsley
Combine the oil and lemon juice, then brush it onto the fennel. Sprinkle both sides with salt and pepper.
Grill the fennel over medium heat for 10-12 minutes, turning once, until done to your liking (I like it tender but still with a little crunch). Sprinkle with parsley at the table.
Serves about 4.