Insalata Tricolore -

4 lg Yellow bell pepper

2 1/2 lb Fennel bulbs

1/3 c Extra-virgin olive oil

2 tb Minced fresh parsley

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.