Press the garlic. Grate and squeeze the lemon. Finely chop the oregano.
In a bowl, mix the garlic with lemon zest, oregano, freshly ground black pepper, some lemon juice and olive oil.
Cut the stems and the green of the fennel tubers and cut the tubers into four parts.
Spread the parts with the marinade and put them on a fine grill or in a barbecue vegetable basket on the barbecue.
Roast the fennel parts in ten to fifteen minutes nicely brown and cooked. Turn them regularly.
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