3 red bell peppers 3 yellow bell peppers 3 green bell peppers 1 teaspoon salt 1/4 cup extra virgin olive oil 6 anchovy fillets, cut into small pieces 6 cloves garlic, thinly sliced

Step 1 Heat the oven to 550 degrees. Wash and dry the peppers. Place on a baking sheet and roast for 40 to 45 minutes, turning every 10 minutes until the skins are browned and wrinkled.

Step 2 Remove the peppers from the oven and place them in a bowl. Cover them with plastic wrap or a towel and let stand until cool enough to handle, about 20 minutes. Peel and remove the seeds. (Do not rinse.) Cut the peppers into julienne slices.

Step 3Place the slices in a clean bowl. Add the salt, olive oil, anchovies and garlic and mix well. Place the seasoned pepper slices in a baking pan, cover with foil and bake at 350 degrees until very soft, about 1 hour. Cool and serve as an appetizer. Makes 4 cups.

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