Active Time
30 MIN
Total Time
2 HR
Yield
Serves : 8

How to Make It

Step 1    

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.

Step 2    

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.

Make Ahead

The peppers can be refrigerated for up to 1 week.

Serve With

Crusty bread.

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