Roasted Pepper Antipasto

• 6 red bell peppers
• 4 garlic cloves. minced
• 1 jar excellent Italian anchovies
• 1/4 cup Chopped Italian Parlsley
• 1/4 cup Fresh basil, cut in a chiffonade
• Salt and pepper
• Excellent olive oil
• Excellent balsamic vinegar

1. Roast the peppers: Either broil, grill or hold over the gas flame until the entire skin is blackened and blistered. Place the blackened pepper in a brown paper bag and close up to steam them.
2. Wait about 15 minutes to cool the peppers, then tear open the bag and peel the peppers, removing seeds and ribs. I use the bag to catch all the detritus and contain the mess.
3. Cut the peppers into strips about 1" wide.
4. In a beautiful serving dish, layer peppers, garlic. anchovies, herbs, salt and pepper, pouring some olive oil and balsamic over the top.
5. Allow to marinate for an hour or more. Serve at room temperature.

red bell peppers, garlic, excellent italian anchovies, italian parlsley, fresh basil, salt, excellent olive oil, excellent balsamic vinegar

Taken from food52.com/recipes/6518-roasted-pepper-antipasto (may not work)