D'Agostino's

Spray the grill or a broiler pan with nonstick spray and preheat.

Place the peppers on the hot grill or on a pan under the broiler and grill or broil, turning occasionally, until blackened all over. Remove and place in a plastic bag to steam off the skin. When cool enough to handle, remove the charred skin and the seeds and ribs. Cut into 1/4-inch-wide strips.

Meanwhile, prepare the other vegetables. Quarter the onions, remove the papery outer skin, and brush with a little of the oil. Trim the base of the fennel to remove the discolored portion, but leave the bulb attached at the base. Remove any tough outer layers. Cut off the fronds, chop them finely, and reserve. Cut the fennel into quarters, then each quarter in half, leaving a small section of the base attached to each piece. Brush or spray the fennel and potatoes with oil. Put the onion, fennel, and potatoes on the grill and cook, turning as necessary, about 20 minutes. The inside of the onion and fennel should still be crisp, and the potatoes should be nearly soft.

In a bowl, whisk the garlic and vinegar into the remaining oil. Add the pepper strips, potatoes, onions, fennel, and Parmesan and toss. Season to taste with salt and pepper and the chopped fennel frond. Serve at room temperature or chilled. The vegetables may be prepared 2 days in advance and kept covered and chilled.