Recipe - Insalata Tricolore

4 lg Red bell pepper
4 lg Yellow bell pepper
2 One half pound Fennel bulbs
1/3 cup Extravirgin olive oil
2 tablespoon Minced fresh parsley

salt freshly ground pepper

Char peppers over gas flame or under broiler until blackened on all sides.
Wrap in paper bag and let stand 10 minutes to steam. Peel and seed. Rinse;
pat dry. Cut into 1/2inch strips.

Discard tops and tough outer layer of fennel bulbs, core and trim. Cut
fennel lengthwise into 1/2inch thick strips. Rinse and pat dry.

Toss peppers and fennel with oil, parsley, salt and generous amount of
pepper in large bowl. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini