Poivrons Aux Anchois (sweet Peppers W/anchovy Vinaigrette

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 sweet peppers, assorted colors
• 16 anchovy fillets (if canned, drained and dried)
• 1 tablespoon garlic, finely minced
• 1/4 cup extra virgin olive oil
• 1/2 lemon, juice of
• 1/4 cup fresh parsley, finely chopped
• 1 lemon, cut in wedges
• 2 tablespoons capers (optional)

Recipe

• 1 preheat broiler.
• 2 line a baking tray with foil and arrange the peppers on the tray.
• 3 place about four to five inches from the broiler and cook until the peppers are charred all over.
• 4 note: if you have a gas cooktop, this can be done by holding the peppers over the open flame (or you can cheat completely and use jarred roasted peppers.).
• 5 remove from the oven, place in a paper bag and let sit for about five minutes or until they are cool enough to handle.
• 6 pull away the skin of the peppers, remove the core, seeds and membranes and slice into halves or quarters.
• 7 arrange the peppers on individual plates, criss crossing anchovies over the tops of the peppers.
• 8 whisk together the garlic, oil, lemon juice and parsley and drizzle over the peppers and anchovies.
• 9 garnish with lemon wedges and, if you like (i do!) capers.
• 10 serve with crusty bread and wine (my father liked this with an ice cold beer).