Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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