Another favorite dish that’s easy, healthy, & fast. This one’s an amalgam of a Parade recipe & one from Jean-Georges Vongerichten’s Simple to Spectacular. You can leave out the anchovies to make it vegan; just add a touch more salt.
Roasted Peppers with Tomatoes & Anchovies
6 bell peppers (mix of red, yellow, & orange)
¼ cup extra-virgin olive oil
1 tin anchovy fillets, sliced
3 cloves of garlic, minced
2 pints grape tomatoes
2 to 3 tbsp drained tiny capers
1 to 2 tbsp fresh thyme leaves
salt and pepper
Preheat the oven to 425 degrees. Cut the bell peppers in half lengthwise; carefully remove the core and seeds. Place aluminum foil on a large baking dish, and arrange the peppers cut-side up.
Distribute the anchovies, garlic, capers, thyme & grape tomatoes evenly to the pepper halves (usually 4 tomatoes per pepper, so you should have some left over). Drizzle each pepper half with olive oil and season lightly with salt and pepper. Bake for 35 minutes, then serve.