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Burnt fennel and zucchini with Parmesan, lemon, and basil from Seven Fires: Grilling the Argentine Way by Francis Mallmann and Peter Kaminsky

  • basil
  • Parmesan cheese
  • fennel
  • lemons
  • dried oregano
  • zucchini

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Notes about this recipe

  • Frogcake on February 05, 2017

    Incredibly delicious and so simple to prepare. I served this as a side dish for the veal chops with breadcrumbs. My husband "burned" the seasoned fennel and zucchini on the barbecue. We loved the taste of the charred veg with the lemon, rind, and Parmesan. There weren't any leftovers - next time I would prepare more than I need and slice leftover charred veg for sandwiches.

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