Vegetable
2 sweet red peppers
2 sweet yellow peppers
2 bulbs fennel
3 tablespoons olive oil
1/2 cup pitted black olives
2 tablespoons chopped fresh basil
1 head romaine lettuce
Dressing:
3 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic minced
1/3 cup olive oil
Grill peppers about 6 inches on medium-high setting, turning often, for about 20 min. or until blistered. Let cool; peel off blackened skin. Halve peppers; discard ribs, seeds and stem; cut into bite- size chunks, reserving juiced. 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 for 10 to 12 min., turning once and brushing with oil, 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; whisk in oil. Toss with pepper mixture. ( recipe can be prepared ahead and refrigerated for up to 24 hours.)
Line bowl with torn lettuce; top with pepper mixture.
200 calories, 4 g protein, 18 g fat, 10 g carbohydrate.