Instructions: Bring a large pot of water to boil over high heat. Fill a bowl with ice water. Add fennel halves to pot and cook 5 minutes. Drain and place in ice water to stop cooking.

Meanwhile, combine 1/3 cup oil, red peppers, parsley, basil, vinegar, capers and garlic; set aside. Cut cooled fennel halves into 1/2 inch-wide wedges and lightly brush with oil. Sprinkle with salt and pepper.

Heat charcoal or gas grill to medium high and grill fennel wedges on both sides until soft and nicely colored; do not allow to char.

Remove fennel wedges from grill and cut out hard center cores. Toss fennel with oil mixture. Season with salt and pepper. Serve in a shallow bowl lined with radicchio leaves and sprinkle with some of the chopped fennel tops. Serve warm or at room temperature.

Makes 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.