Roasted Peppers with Anchovy and Caper Berries

Ingredients

• Serves 6
• 3 red and 3 yellow peppers
• 50 g (4 oz) caper berries (or regular capers)
• 100 g (4 oz) salted anchovies
• 2 garlic cloves, peeled and slivered
• freshly ground black pepper
• a handful or fresh basil, oregano or parsley (or all three!)
• Extra virgin olive oi
• Red wine vinegar

Instructions

1. Preheat the oven to 200 ° C (400 ° F). Lightly rub the peppers with olive oil and place on a baking tray lined with aluminum foil or parchement papper. Cook until the skins start to blacken, about 15 to 20 minutes. Remove and place in a bowl covered with plastic or aluminum foil and let cool.
2. When cool, remove the blacken skin, along with the seeds and cores.
3. Layer the peppers with the slivers of garlic, capers, anchovies and herbs. Season with olive oil and red wine vinegar to taste.
4. Serve with a crusty baguette.