Roasted Peppers, Anchovies, and Basil à la Merenda

Ingredients

• 3 yellow bell peppers
• 3 red bell peppers
• 1 tablespoon anchovy paste
• 1 teaspoon extravirgin olive oil
• 1 teaspoon red wine vinegar
• 1/2 teaspoon chopped fresh oregano
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 1/4 cup chopped fresh basil
• 1/4 cup niçoise olives, pitted

Preparation

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1-inch strips.
3. Combine bell peppers, anchovy paste, and next 5 ingredients (through garlic) in a medium bowl, stirring until well blended; let stand 30 minutes. Sprinkle with basil and olives.