Marinated Pepper and Mushroom Salad

1 lb. mixed peppers (450g)
8 oz. mushrooms (225g), wiped and sliced
4 - spring onions, trimmed and finely sliced
2 - garlic cloves, crushed
2 T olive oil
2 T white wine
1 T lemon juice
1 t fennel seeds, crushed
1 t dried thyme
1 - bay leaf
0 - black pepper
0 - chopped black olives
0 - fresh fennel leaves

Place the peppers under a hot grill, turning occasionally, until the skins blister. Allow to cool slightly, then carefully remove the skins, stalks, membranes, and seeds. Chop the peppers and put them in a large bowl with the mushrooms and spring onions. Mix the olive oil with the garlic, wine, lemon juice, fennel seeds, and thyme, and add to the vegetables together with the bay leaf. Season with black pepper and mix thoroughly. Transfer to a serving bowl, cover and refrigerate overnight. Remove the bay leaf and garnish the salad with chopped olive and fennel leaves before serving.

From A Vegan Taste of Greece