In the oven, at 375o F, roast bell peppers and fennel, seasonned with salt and garlic powder, until they are very tender and have collapsed. Peel the bell peppers. Cut the vegetables in strips. During this time, toast the bread in the oven until it become crunchy but still a little soft inside, and have a light golden colour.

Mix all ingredients and let steep 30 minutes to an hour (the best) at room temperature.