Ember Charred Mixed Vegetable Relish

Instructions

1. Using charcoal or wood, start a fire in your grill. Allow flames to subside and burn down until coals are glowing red.
2. Meanwhile, place sliced fennel in a medium bowl and drizzle with 1 tablespoon of oil. Set aside briefly. Arrange garlic on a piece of foil and bring edges together to form a loose ball.
3. When coals are ready, add fennel to grill and cook 4 minutes per side until charred. Transfer to a bowl.
4. Remove grill grate and place shallots, carrots, jalapeño, lemons, and foil pack of garlic around the coals. Cook, turning occasionally, until vegetables are charred and softened (about 3 to 5 minutes for jalapeno, shallots, and lemon, and 7 minutes for garlic and carrots).
5. Remove vegetables from coals and brush off any ash. Roughly chop garlic and shallots and place in a medium bowl.
6. Medium dice carrots and fennel and small dice the jalapeño. Add to bowl along with remaining olive oil and salt and pepper.
7. Squeeze charred lemons over veggies and toss to coat. If desired, add 2 tablespoons of finely chopped small fronds reserved from fennel. Toss to combine and serve warm or chill for later use.