Roasted Peppers Siciliano

• 8 medium sweet red peppers (2 1/2 lb.) (may also use green or mix the two)
• 1 c. olive oil
• 1/4 c. lemon juice
• 2 tsp. salt or to taste
• 3 cloves garlic, finely chopped or to taste
• 3 anchovy fillets (optional)

1. Preheat oven to 450u0b0.
2. Wash peppers and drain well.
3. Place peppers on cookie sheet and bake about 20 minutes or until the skin of the peppers become blistered and charred.
4. Turn the peppers every 5 minutes with tongs.
5. Place hot peppers in a large kettle; cover kettle and let them stand 15 minutes.
6. Peel off charred skin with sharp knife.
7. Cut each pepper into quarters.
8. Remove the ribs and seeds and cut out any dark spots.
9. In large bowl, combine oil, lemon juice, salt and garlic.
10. Put the pepper mixture, with or without anchovy fillets, into a 1-quart dish or jar, covered. Refrigerate several hours or overnight.
11. Serve as an appetizer, a side dish or use in a tossed salad.
12. Makes 1 quart.
13. Excellent with lasagne or other Italian meals.

sweet red peppers, olive oil, lemon juice, salt, garlic, anchovy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=262687 (may not work)