Grilled Zucchini & Fennel with Lemon & Chilli

This makes a great side dish, served warm or cold, or on toasted sourdough as an appetizer.  Cooking the vegetables on the barbecue adds a lovely smokey flavour.  You can adjust the chilli to your own personal taste.

2 zucchini
1 bulb fennel
1/2 tbsp extra virgin olive oil
1 lemon, zest finely grated
1/2 long red chilli, finely chopped
sea salt, to taste

Finely slice the zucchini and fennel and toss in oil.  Heat a griddle pan or barbecue and grill until tender.  Toss with lemon, chilli and salt.

Serves 2-4.