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Roasted Peppers With Garlic And Anchovies

appetizers, fish, vegetables

2 (each) sweet red and yellow peppers
4 cloves garlic; thinly sliced
1/4 teaspoon salt
1 can (1 3/4 oz) oil-packed anchovy fillets
16 basil leaves
1/3 cup extra-virgin olive oil

Place red and yellow peppers on greased grill over medium-high heat or under broiler; close lid and cook, turning often, until charred, about 20 minutes. Let cool; peel off blackened skin. Cut into quarters, coring and removing seeds. In glass or ceramic container, mix peppers, garlic and salt. Reserving oil, drain and halve anchovies lengthwise; scatter anchovies and basil leaves over peppers., Pour olive oil and reserved anchovy oil over top. Cover and marinate at room, temperature for 1 hour. Delicious on slices of rustic Italian bread.

Contributor: Canadian Living Magazine, August, 2001

Yield: 8 servings

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