Roasted peppers with tomatoes and anchovies

Ingredients for 6 servings:

• 3 red bell peppers
• 3 yellow bell peppers
• 1 jar tomato(s), dried
• 6 tomatoes
• 4 anchovies, chopped
• 2 tbsp capers
• 2 tbsp pine nuts
• 2 garlic cloves, finely chopped
• 10 tbsp olive oil
• 3 tbsp balsamic vinegar
• 2 tbsp lemon juice
• Parsley, chopped
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Antipasti or side dish for grilling

Quarter the peppers and grill them skin-side up on a baking tray in the preheated oven until the skin starts to blacken and blister. Remove the tray and cover with a wet towel. When the peppers have cooled, peel them and cut into 1 cm thick strips. Toast the pine nuts in a pan. Cut the sun-dried tomatoes into thin strips and the fresh tomatoes into eighths. Arrange the peppers and tomatoes on a platter and sprinkle with the anchovies, capers, pine nuts, garlic, and parsley. Make a dressing from the remaining ingredients and drizzle with it.