|4 larges||Red bell pepper|
|4 larges||Yellow bell pepper|
|2½ pounds||Fennel bulbs|
|⅓ cup||Extra-virgin olive oil|
|2 tablespoons||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 ½-inch strips.
Discard tops and tough outer layer of fennel bulbs, core and trim. Cut fennel lengthwise into ½-inch thick strips. Rinse and pat dry.
Toss peppers and fennel with oil, parsley, salt and generous amount of pepper in large bowl. Serve immediately.
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