Grilled Pepper and Fennel Salad

2              Sweet red and yellow peppers (each)
2              Fennel bulbs
3 tbsp      Olive oil
2 tbsp      Pitted black olives
2 tbsp      Chopped fresh basil
1 head     Romaine lettuce

Dressing:
3 tbsp      Balsamic vinegar
1               Clove garlic
1/2 tsp     Salt
1/3 cup    Olive oil
1/2 tsp     Pepper

Grill red and yellow peppers, turning several times, for about 20 min. or until blistered and charred. Let cool; peel, seed and cut into bite-size chunks, reserving juices. Place peppers in bowl; set aside.

Meanwhile, trim top and bottom of fennel. Separate layers; slice lengthwise. Brush lightly with some of the oil; grill, turning once and brushing with oil, for 10-12 min. or until tender-crisp. Cut into bite-size chunks; add to peppers. Add olives and basil.

Dressing; In small bowl, combine vinegar, salt, pepper, garlic and reserved juice from peppers; gradually whisk in oil. Toss with pepper mixture. (Salad can be refrigerated for up to 24 hours.) Serve in lettuce-lined bowl.

- Canadian Living Best

Submitted By: Cathie Allen