Fennel is a good source of vitamin A — try some in a salad or soup.
3 large bulbs fennel
1 tablespoon olive oil
Fresh-cracked pepper, to taste
Kosher salt, to taste.
Remove the tops from the fennel and cut the bulbs into 1½-inch-thick slices from bottom to top (not across the bulb).
Heat the grill to medium-high. Dip the fennel in the oil, shake off excess, and season with pepper and salt; place on the grill for 2 minutes, then turn position to create an X-shaped mark from the grill rack. Grill 2 minutes longer, then turn over. Repeat process until fennel is tender, then serve.
Don't throw out the tops! Fennel tops can be used in stocks, but don't forget about their distinctive licorice flavor. Take that into consideration when adding them to a stock.