2 lg. green bell peppers
2 lg. ripe tomatoes, peeled and thinly sliced
4 tbsp. olive oil
1/2 tbsp. wine vinegar
2 cloves garlic, minced and crushed
1/2 tsp. salt
1/4 tsp. pepper
Handful of black olives
Handful of green olives
Several anchovies (optional)

Broil the green peppers in an oven for several minutes, turning them 3 or 4 times, until the skin blisters. Cool them until you can handle them, and then peel them and remove the seeds, and chop them. Place in the center of a serving plate, and arrange tomato slices around them.

Prepare a vinaigrette by mixing olive oil, vinegar, garlic, salt and pepper. Pour over vegetables. Decorate with olives and anchovies. Serves 4.