Total Calories: 148
1. Preheat the grill to high.
2. Halve, stem, and seed the bell peppers. Cut each half lengthwise into 2 pieces. Toss the pepper pieces with 1 tablespoon of the oil and salt and pepper.
3. When ready to cook, preheat a vegetable grate (if using) for 5 minutes. Arrange the peppers on the hot grate and grill, turning with tongs, until blistered and nicely browned all over, 3 to 5 minutes per side (6 to 10 minutes in all). Transfer to a cutting board and let cool. Cut each piece into 1/2-inch-wide strips. Place the strips in a shallow serving bowl.
4. Add the anchovies, capers, basil leaves, olives, balsamic vinegar, and remaining oil to the bowl with the peppers and stir to combine. Marinate for at least 15 minutes or as long as 2 hours before serving.
Serves 4 to 6 as an appetizer or a side dish
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