Italian Grilled Fennel

Preheat your outdoor grill to high heat and give the metal grate a light coating of oil to prevent sticking.

Using a vegetable peeler or sharp knife, carefully shave off a thin layer from the bottom of each fennel bulb, leaving its core intact to keep it stable. Remove any stalks and set them aside for later use. Slice the bulbs into thin, vertical pieces.

Brush each fennel slice with 1 tablespoon of olive oil and sprinkle both sides with a pinch of ground black pepper and salt for added flavor.

Place the fennel slices on the preheated grill and cook until they're nicely charred, about 5 minutes per side. Transfer them to a serving platter and let them cool.

In a separate bowl, whisk together the remaining 1 tablespoon of olive oil, some chopped fresh basil and parsley, a squeeze of lemon juice, a sprinkle of lemon zest, a few grinds of black pepper, and some thyme leaves. Don't forget to add the reserved fennel fronds for extra flavor.

Sprinkle some grated Parmesan cheese over the grilled fennel slices and drizzle the lemon mixture on top for a delicious finishing touch.