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Marinated Grilled Tomatoes and Peppers with Olives and Anchovy

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Ingredients

  • 3 red, yellow and green peppers
  • 6 variety of ripe tomato of your choice
  • 3 oil packed anchovies
  • 2 tablespoon drained capers
  • 6 tablespoon fresh basil leaves
  • 1 teaspoon dry oregano
  • 1/2 cup oil cured sicilian olives
  • 2 tablespoon excellent quality balsamic

Preparation

Baking Directions:

Preheat the grill to high.

Half, stem and seed the bell peppers; cut each half lengthwise into 2 pieces.

Toss the peppers with 1 tablespoon olive oil.

Salt and pepper.

Cut tomatoes directly in half after removing core with paring knife and repeat same process for all peppers.

When ready to cook, arrange peppers first on hot grate and grill, turning with tongs, until blistered and nicely browned all over.

Then begin grilling tomatoes which will take half the time peppers do.

When tomatoes are evenly grilled on both sides and soft, remove each to serving platter and arrange nicely.

Sprinkle peppers and tomatoes with oregano, basil, anchovies and capers before serving; finish with a drizzle of excellent balsamic and extra virgin olive oil.

Serve right away

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