Roasted Fennel Salad

2 large fennel bulbs, sliced
2 Tbs olive oil
1 tsp lemon zest
juice of 1 lemon
1 tsp salt

Toss fennel with oil and salt and spread out on a cookie sheet. Roast at 425 degrees for 8-10 minutes or until fennel edges are browned. Toss hot fennel in bowl with lemon juice and lemon zest. Serve hot or cold.