-Preheat your oven to 425; adjust your oven rack so that it is just a notch or 2 away from the element on the bottom of the stove.

-Slice 1 fennel bulb lengthwise about ½ inch thick. Make sure all pieces are joined at the root.

-Steam until partially tender, about 5-7 minutes, then remove. Sprinkle with sea salt.

-Take the tips and tails off of a large handful of Roma beans.

-Slice 1 large summer squash into ¼ inch thick rounds. Sprinkle slices with salt.

-Beat together 2 eggs (you might need 1 more).

-Fill a bowl with about ½ cup flour.

-Fill another bowl with a combination of ½ cup seasoned breadcrumbs and 1/3 cup powdered Parmesan cheese.

-Pour a good splash of olive oil onto a baking tray.

-Dip the fennel into the egg mixture and then into the bowl filled with flour.

-Dip the same piece back in the eggs, then into the breadcrumbs. Lay the fennel on the oiled baking tray as you finish dipping them.

-Do the same with the squash rounds and beans.

-Cook until golden brown, about 15-20 minutes, flipping once or twice. Watch them pretty carefully as they can burn being so close to bottom of the oven.

-Season to taste with salt and pepper and serve hot with garlic aioli (optional).