Brown-Butter Grilled Vegetable with sherry vinegar

Method

1. Gather and prep everything first: olive oil, garlic, smoked paprika and set within reach of the stove.
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 brown-butter, undisturbed, so it takes on real color before you stir.
4. Fold in the smoked paprika and season generously; give everything a minute to come together.
5. Add the white wine and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with chili crisp right before serving.
7. Plate it up while hot and pass extra at the table.