Bell Peppers with Herbs and Anchovies

Name: Bell Peppers with Herbs and Anchovies
Yield: Makes 4 First-Course Servings or 6 Servings When Part of a Crudité or Antipasto Platter
Ingredients: Pepper; 1 small clove garlic, minced and then crushed with the flat side of the knife; Salt; ¼ cup extra virgin olive oil; 4 bell peppers, preferably of different colors except green, charred, peeled, and seeded; One 2-ounce jar anchovies, drained and anchovies separated (optional); 1 tablespoon freshly chopped fresh marjoram, basil, or parsley

Preparation info

Makes
4
First-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

You can serve this salad alone, as part of an antipasto platter, or as part of a selection of crudités.

Ingredients

4 bell peppers, preferably of different colors except green, charred, peeled, and seeded
¼ cup extra virgin olive oil

Starter
Pescatarian
Gluten-free

Method

Cut the peppers lengthwise into ¼-inch-wide strips and place in a bowl. Add the oil, anchovies, marjoram, garlic, salt, and pepper and toss to mix.