Roasted Peppers With Anchovies
These vibrant bell peppers are transformed into a flavorful and colorful dish that will brighten up any table. With a touch of garlic, anchovies, and fresh parsley, this dish is bursting with savory goodness. The peppers are broiled until their skins blacken, adding a depth of flavor to each bite. Enjoy this dish as a side or serve it as a light and refreshing appetizer.
— Constant Cookbook
Ingredients
- 6 large, thick-walled bell peppers, preferably 2 each red, yellow and green
- 2 1/2 Tbs. extra-virgin olive oil
- 1 1/2 Tbs. red wine vinegar, or to taste
- 1 large garlic clove, minced
- 1 can (2 oz.) anchovy fillets in olive oil
- Salt, to taste
- 2 Tbs. minced fresh flat-leaf parsley
Instructions
- Preheat a broiler. Cut the bell peppers in half lengthwise and remove the stems and seeds. Place, cut sides down, on a baking sheet. Broil until the skins blacken and blister. Remove from the broiler, cover the peppers loosely with aluminum foil and let cool for 10 minutes, then peel away the skins. Cut lengthwise into strips 1/3 inch wide.
- Place the pepper strips in a large bowl. Add the olive oil, 1 1/2 Tbs. wine vinegar and the garlic. Drain as many anchovy fillets as desired (see note) and finely mince them. Add to the pepper strips and season with salt. The peppers can be prepared up to this point several hours in advance and stored at room temperature.
- Stir in the parsley and adjust the seasonings just before serving, adding a splash more vinegar if needed.
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