Serves: 4
Total Calories: 148

3 red bell peppers, medium
1/4 cup olive oil, extra-viring
salt, coarse (kosher or sea) and freshly ground black pepper, to taste
2 to 4 anchovies, oil-packed, drained and cut into 1/4-inch pieces
2 tablespoons capers, drained
4 basil leaves, fresh, thinly slivered
1/4 cup olives, nicoise or other oil-cured
1 teaspoon balsamic vinegar, (or to taste)

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

Nutritional Facts:

Serves: 4
Total Calories: 148
Calories from Fat: 120

More Recipes from the The Barbecue Bible Cookbook:
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Catalan Grilled Artichokes
Chorizo Grilled Mushroom
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Garlic Kebabs
Georgian Vegetable Kebabs
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Grilled Mushroom Caps With Arugula Butter
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Grilled Plantains
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Marinated Grilled Peppers With Olives and Anchovies
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