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Ingredients:

• Vinaigrette
• 2 Medium organic Red Peppers
• 2 tablespoons red wine vinegar
• Grilled Vegetables
• 1 small organic fennel bulb (long stems removed, leaves reserved for garnish, and bulb quartered with root left intact)
• 2 medium organic carrots
• 2 organic parsnips
• 1 organic yellow pepper
• 1 large organic red onion
• 1 tablespoon olive oil
• Sea salt
• Freshly ground black pepper

Directions:
To prepare the vinaigrette:
-Preheat the oven, on broil.

-Rub peppers with a small amount of olive oil, place on a cookie sheet and broil about six inches from the heat source until “charred” on all sides, using tongs to turn the peppers so they char evenly.

-Remove the peppers from the oven, place in a bowl, and cover with foil.
-When cool, remove the skins, seeds and stems.

-Place the peppers, vinegar, garlic and water in a food processor/ blender and puree until very smooth. Drizzle in the tablespoon of olive oil.
-Season with salt and pepper to taste. Puree a bit more. Thin with a little more water if necessary. The dressing should be thick enough the coat the vegetables.

-Bring a medium saucepan of water to a boil.

-Season with salt and add the fennel. Cook until tender but still quite firm, about two minutes.

-Use a skimmer, transfer to a cookie sheet.

-Add the carrots to the water and blanch for three to four minutes.

-Transfer to the pan with fennel. Add the remaining vegetables to the pan, keeping them separated, lightly brush with the olive oil, and season with salt and pepper.

-To grill the vegetables, heat a grill to medium temperature.

-Place the vegetables on the grill and cook until they are at the desired tenderness and lightly brown. Do not char!! If the veggies begin to brown faster than they are cooking, raise the grill higher above the heat, move the vegetables to a cooler area of the grill; or, if necessary, transfer the vegetables to a platter until the grill temperature lowers.

-Spoon a pool of red pepper vinaigrette on the bottom of salad plates.

-Arrange the vegetables decoratively on top, then drizzle with a little more vinaigrette.

-Garnish with reserved feathery fennel leaves.

Tags: recipe, vegetables

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