Provençal pepper gratin

Ingredients for 4 servings:

• 2 bell peppers, red
• 2 bell peppers, yellow
• 6 anchovy fillets, chopped
• 100 g olives, black, pitted and halved
• 4 tbsp olive oil
• Salt and pepper, semi-dry breadcrumbs
• 2 tbsp flat-leaf parsley, finely chopped and
• 1 clove(s) garlic, finely chopped mix

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Side dish for lamb

Line a baking sheet with aluminum foil, place the peppers on the sheet, and roast under the broiler for about 30 minutes. Turn them over occasionally to blacken the skins all over. Remove from the oven and let them rest in a sealed plastic bag for 30 minutes. Halve the peppers, reserving the juice and removing the cores. Peel off the skin and cut the peppers lengthwise into strips. Preheat oven to 180 degrees Celsius. In a heatproof dish, combine the peppers with their juice, anchovies, olives, parsley, garlic, salt and pepper, and 2 tablespoons of olive oil; smooth the surface. Cover with breadcrumbs and drizzle with 2 tablespoons of olive oil. Bake in the oven for about 30 minutes until golden brown.