Serves 8 as a side dish or 16 as part of an antipasto platter
6 bell peppers, assorted colors
6 flat anchovy fillets
6 cloves garlic, minced
2 Tbs. fresh oregano or 1 Tbs. dried
1/4 cup olive oil
1/8 cup balsamic vinegar
salt and pepper
Roast and peel peppers. Cut them into lengthwise strips about 1 inch wide. Cut anchovy fillets in half. In a flat, non-corrosive dish, layer the peppers with anchovies, garlic and oregano. Pour a thin layer of olive oil over all and marinate at least 24 hours in refrigerator. Allow to come to room temperature and toss with vinegar. Salt and pepper to taste. Serve with toasted country bread slices.