1 Pint Mixed Color Grape or Cherry Tomatoes, halved or quartered, if large
4 Cloves Garlic, minced
8 Anchovy Fillets, chopped
2 Tablespoons Extra Virgin Olive Oil, for drizzling
Salt and Freshly Ground Pepper, to taste
3 Tablespoons Chopped Fresh Parsley
1/4 Cup Chopped Fresh Basil
3 Large Red Bell Peppers, lhalved lengthwise throug the stem, membrnes and seeds removed
Instructions
In a medium bowl, mix the tomatoes, garlic, anchovies, 2 tablespoons oil, salt, black pepper, parsley, and half of the basil.
Prepare a medium fire in a charcoal grill or preheat a gas grill on high for 15 minutes. (If using gas, adjust burners to medium.)
Grill the bell peppers open sides down until the edges char, 6 to 8 minutes. Turn the peppers, divide the tomato mixture among them, cover the grill, and grill until peppers are tender but not collapsed, 15 to 25 minutes.
Arrange the peppers on a platter and drizzle with oil and sprinkle with the remaining basil just before serving hot, warm, or at room temperature.
Serving
Suggestions
Serve as a side dish. Once cooked, the flavor of the anchovies becomes very mild. Not overpowering at all.
Originally Submitted
5/2/2013
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