Whisk together tyme, olive oil and lemon juice. Cut each fennel bulb into 3-4 slices. Place in an oven proof glass container. Add 1/4 c water and cover with damp paper towel. Microwave 3-5 minutes or until the fennel is semi-translucent and slightly pliable. Prepare the grill, allowing coals to burn for at least 30-35 minutes. Coals should be medium-hot. Before grilling the vegetables, scrub the metal grate with a wire brush. Then, using a long pair of tongs, oil hte grate with a rag that has been lighty dipped in oil. Place all of the prepared vegetables on a tray and brush both sides of each piece with the marinade. Sprinkle with salt and pepper to taste. Grill the vegetables about 2-3 minutes per side. Transfer to a platter. Sprinkle the grilled vegetables iwth the cheees, nuts and herbs. Season with salt and pepper to taste.
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