Ingredients Jump to Instructions ↓

  1. 4 lg Red bell pepper

  2. 4 lg Yellow bell pepper

  3. 2 1/2 lb Fennel bulbs

  4. 1/3 c Extra-virgin olive oil

  5. 2 tb Minced fresh parsley

  6. 10 minutes to steam. Peel and seed. Rinse; pat dry. Cut into 1/2-inch strips. Discard tops and tough outer layer of fennel bulbs, core and trim. Cut fennel lengthwise into 1/2-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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