6 peppers (combination yellow and red)
2 cloves garlic, quartered
12 anchovies (fillets in oil)
Fresh ground black pepper
1/2 c. olive oil
1 branch fresh thyme
1 tbsp. capers

Preheat broiler; core and seed peppers, place on a baking sheet. Broil until skin is puffy and charred but not burnt. Remove from oven and place peppers in a plastic bag and seal. Set aside to cool and then peel.

Place peeled peppers in a small bowl with the olive oil, garlic and thyme. Chill in the refrigerator for 24 hours. Divide peppers on salad plates; top with anchovy fillets, sprinkle with capers and fresh ground pepper. Serves 4.

Preparation time: 15 minutes (plus chilling time). Cooking: 12-15 minutes.