6 bell peppers (preferably of different colors, such as a few each of red, yellow and green), roasted, peeled and seeded
2 tsp. minced garlic
1 tbsp. finely minced shallots
Pinch of pepper
Pinch of thyme
1 tbsp. Dijon mustard
2 tsp. anchovy paste (or 1/2 tsp. salt)
3 tbsp. balsamic vinegar
1/3 c. fruity olive oil

Cut the peppers into strips 1/3 inch wide, and drain in a colander. Combine the garlic, shallots, pepper, thyme, mustard, anchovy paste and vinegar in a mixing bowl and stir well to blend. Slowly whisk in the olive oil in a slow stream, beating until emulsified. Stir in the peppers, and refrigerate for at least 2 hours. Remove from the refrigerator 1 hour before serving. Serves 6.