- Peppers cored and laid out in quarters skin side up. Broil until skins blister. Remove, cover.
- Celery root cut into 1" batons, similar in size to a small french fry. Shallot and Fennel sliced, tossed with olive oil, S & P. Roast 450 degrees 15 min.
- Peel and chop peppers. Toss with other vegetables.
- Heat 1 tablespoon oil in small skillet, add 1 garlic clove, sliced, 1 teaspoon fennel seed, red pepper flakes to taste. Heat to soften garlic. Add 1/2 teaspoon sherry vinegar. Add vegetables ti skilled if cooled, or toss garlic and spices onto warm vegetables.
Serve as a piquant side dish, as a topping for small pizzas, or on baked potatoes.
Leftovers can be mixed with rice cooked in chicken stock. Add a touch of olive oil.