Grilled Vegetable Board with brown butter

Method

1. Start by prepping your olive oil, garlic, smoked paprika so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the grilled vegetable and let it roasted, undisturbed, so it takes on real color before you stir.
4. Fold in the kosher salt and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with a drizzle of olive oil and a final crack of pepper.
6. Plate it up while hot and pass extra at the table.