Name: Sweet Roasted-Pepper Salad with Anchovies and Garlic
Ingredients: 4 large red bell peppers; 4 large yellow bell peppers; 3/4 cup extra-virgin olive oil, plus more for rubbing; 4 large garlic cloves, thinly sliced; 4 large anchovy fillets, rinsed and chopped; 2 tablespoons coarsely chopped basil; 2 tablespoons finely chopped flat-leaf parsley; Salt and freshly ground pepper

Ingredients

4 large red bell peppers
4 large yellow bell peppers
3/4 cup extra-virgin olive oil, plus more for rubbing
4 large garlic cloves, thinly sliced
4 large anchovy fillets, rinsed and chopped
2 tablespoons coarsely chopped basil
2 tablespoons finely chopped flat-leaf parsley
Salt and freshly ground pepper

Steps

Preheat the oven to 450°. Rub the red and yellow bell peppers with olive oil and arrange them on a baking sheet. Roast the peppers for about 35 minutes, turning occasionally, until they are softened and blackened. Transfer the roasted peppers to a medium bowl, cover with plastic wrap and let cool.
Peel and seed the cooled bell peppers and pat them dry. Cut the peppers into thick strips and transfer them to a medium bowl. Add the sliced garlic, chopped anchovies, basil, parsley and the 3/4 cup of olive oil to the peppers and toss to coat completely. Season with salt and pepper and let the peppers stand at room temperature for at least 1 hour and up to 6 hours.