with Olives, Capers, and Anchovies

Yield: Serves 12

Ingredients

• 2 each large red, yellow and green bell peppers
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• Salt and freshly ground pepper
• One 2-ounce can flat anchovies, drained and cut in halves lengthwise
• 12 calamata olives, halved and pitted
• 2 cloves garlic, finely chopped
• 2 teaspoons capers

Instructions

1. Preheat the broiler.

2. Arrange the peppers, in a single layer, on a large baking sheet or roasting pan. Run the peppers under the broiler, turning frequently with tongs, until the skins are blackened all over. Using tongs, transfer the peppers to a brown paper bag. Close the top of the bag and set aside for 15 minutes.

3. Remove the peppers from the bag and peel, stem, halve and seed them. Place the peeled pepper halves in a shallow dish.

4. In a small bowl, combine the vinegar and oil, whisking to a blend and season with salt and pepper to taste. Pour the mixture over the peppers. Cover the dish and refrigerate overnight.

5. Remove the peppers from the marinade and trim the edges to make squares of equal sizes. On a large flat platter, arrange the squares, alternating colors, to create a checkerboard effect. Crisscross the anchovies diagonally over the peppers to make a lattice pattern. Place an olive half at each junction of 4 peppers. Sprinkle the arrangement with the garlic and capers. Cover the peppers with plastic wrap and refrigerate them until ready to serve. Let stand at room temperature for about 15 minutes before serving.

As pictured, this dish goes great with Caprese Salad.