Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Bell peppers of different co
2 ts Minced garlic
1 tb Finely minced shallots
1 pn Thyme
1 tb Dijon mustard
2 ts Anchovy paste (or 1/2 t salt
3 tb Balsamic vinegar
1/3 c Fruity olive oil
1 pn Pepper

CUT THE PEPPERS into strips 1/3-in 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.

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