Sweet Roasted-Pepper Salad with Anchovies and Garlic

1. 1

   Preheat the oven to 450.

2. 2

   Rub the red and yellow bell peppers with olive oil and arrange them on a baking sheet.

3. 3

   Roast the peppers for about 35 minutes, turning occasionally, until they are softened and blackened.

4. 4

   Transfer the roasted peppers to a medium bowl, cover with plastic wrap and let cool.

5. 5

   Peel and seed the cooled bell peppers and pat them dry.

6. 6

   Cut the peppers into thick strips and transfer them to a medium bowl.

7. 7

   Add the sliced garlic, chopped anchovies, basil, parsley and the 3/4 cup of olive oil to the peppers and toss to coat completely.

8. 8

   Season with salt and pepper and let the peppers stand at room temperature for at least 1 hour and up to 6 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.