Roasted Peppers with Tomatoes and Anchovies
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 red pepper (s)
- 3 bell pepper (s), yellow
- 1 glass dried tomato (s)
- 6 tomato (s)
- 4 anchovies, chopped
- 2 tablespoon capers
- 2 tablespoon pine nuts
- 2 clove (s) garlic, finely chopped
- 10 tablespoon olive oil
- 3 tablespoon balsamic vinegar
- 2 tablespoon lemon juice
- Parsley, chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Quarter the peppers and grill with the skin side up on a tray in the preheated oven until the skin forms black bubbles. Take out the sheet and with a wet !! Cover cloth. When the pods have cooled, peel them and cut into 1 cm. cut thick strips.
- Roast the pine nuts in a pan.
- Cut the dried tomatoes into fine 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.
- Prepare a dressing from the remaining ingredients and spread over the top.
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