Summary

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

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Instructions

1. 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.
2. Roast the pine nuts in a pan.
3. Cut the dried tomatoes into fine strips and the fresh tomatoes into eighths.
4. Arrange the peppers and tomatoes on a platter and sprinkle with the anchovies, capers, pine nuts, garlic and parsley.
5. Prepare a dressing from the remaining ingredients and spread over the top.