Grilled capsicum, fennel and red onion salad

6 small (1kg) yellow capsicums, sliced thickly

6 small (1kg) red capsicums, sliced thickly

10 small (1kg) red onions, cut into wedges

1 cup (250ml) olive oil

6 cloves garlic, crushed

salt and freshly ground black pepper to taste

Balsamic dressing

1/3 cup (80ml) lemon juice

cup (125ml) extra virgin olive oil

1/3 cup (80ml) balsamic vinegar

2 cloves garlic, crushed

2 tablespoons chopped fresh oregano

NOTE: This recipe serves 50 people and can be prepared several hours ahead. Salad can be served at room temperature, or the vegetables can be reheated in the oven.