1 fennel bulb
1 1/2 teaspoons olive oil
1 tablespoon balsamic vinegar (or 1/2 lemon juiced)
1 tablespoon Dijon mustard (coarse if you have it)
1 tablespoon minced garlic
salt and pepper
Fennel goes largely unnoticed, but is a nice vegetable with anise undertones. Hopefully this grilled version will encourage everyone to try it.
In a small bowl, whisk together oil, vinegar, mustard, and garlic, salt and pepper to taste.
Cut off fennel stalks, quarter fennel bulb lengthwise (she said some remove the core, she doesn't bother). Brush each fennel quarter with marinade.
Prepare grill and preheat to medium. Grill fennel, turning several times with tongs, until slightly charred and crisp-tender. Can also be done on a ridged grill panel.