Sweet Roasted-Pepper Salad with Anchovies and Garlic
- 4 large red bell peppers
- 4 large yellow bell peppers
- 3/4 cup extra-virgin olive oil, plus more for rubbing
- 4 large garlic cloves, thinly sliced
- 4 large anchovy fillets, rinsed and chopped
- 2 tablespoons coarsely chopped basil
- 2 tablespoons finely chopped flat-leaf parsley
- Salt and freshly ground pepper
- Preheat the oven to 450.
- Rub the red and yellow bell peppers with olive oil and arrange them on a baking sheet.
- Roast the peppers for about 35 minutes, turning occasionally, until they are softened and blackened.
- Transfer the roasted peppers to a medium bowl, cover with plastic wrap and let cool.
- Peel and seed the cooled bell peppers and pat them dry.
- Cut the peppers into thick strips and transfer them to a medium bowl.
- Add the sliced garlic, chopped anchovies, basil, parsley and the 3/4 cup of olive oil to the peppers and toss to coat completely.
- Season with salt and pepper and let the peppers stand at room temperature for at least 1 hour and up to 6 hours.
red bell peppers, yellow bell peppers, extravirgin olive oil, garlic, anchovy, basil, flatleaf parsley, salt
Taken from www.foodandwine.com/recipes/sweet-roasted-pepper-salad-with-anchovies-and-garlic (may not work)