Heat the grill to 400 degrees and put on a GrillGrate to get those awesome sear marks.
Cut off the fronds from the fennel as well as the bottom and remove any bad/hard areas on the outside.
Cut the bulbs into quarters and spritz with olive oil spray on both sides before placing on the grill. Sprinkle with salt and pepper.
Grill the fennel for about six minutes each side and remove from the grill. They should still be firm and crisp.
Combine the olive oil and lemon together in a small container. Add dash of salt and pepper and whisk to combine. Drizzle on the fennel after they have cooled slightly.
Oven Roasting Option: Absolutely. Simply cut as show above and add to a sheet pan. Set the oven to 400 degrees and drizzle with olive oil/salt/pepper. Cook for about 25 minutes or until fork tender.Excess Fronds: These are amazing as garnish for soups/salads and veggies. Consider drying them in a dehydrator as well. Storage: Store in the refrigerator for up to 3 days in a sealed container. Meal Prep: Make the lemon vinaigrette early and have on hand up to 2 weeks ahead of time.