Grilled Fennel

Preheat an outdoor grill for high heat and lightly oil the grate.

Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife leaving the core in place to help hold bulb intact. Remove fennel stalks reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil and sprinkle with ground black pepper and salt on each side.

Grill fennel slices until charred about 5 minutes per side; transfer to serving platter.

Whisk remaining 1 tablespoon olive oil basil parsley lemon juice lemon zest freshly ground black pepper thyme and reserved fennel fronds together in a bowl. Sprinkle Parmesan cheese and drizzle lemon mixture over fennel.