Roasted Peppers, Anchovies, and Basil à la Merenda

A welcome addition to a tapas spread, this pungent salad also makes a delicious side for beef, chicken, or fish, and can be made ahead of time. This dish is named after La Merenda bistro in Nice, France.

Yield: 6 servings (serving size: about 1/3 cup)

Ingredients

• 3  yellow bell peppers
• 3  red bell peppers
• 1  tablespoon  anchovy paste
• 1  teaspoon  extravirgin olive oil
• 1  teaspoon  red wine vinegar
• 1/2  teaspoon  chopped fresh oregano
• 1/4  teaspoon  freshly ground black pepper
• 1  garlic clove, minced
• 1/4  cup  chopped fresh basil
• 1/4  cup  niçoise olives, pitted

Preparation

Preheat broiler.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1-inch strips.

Combine bell peppers, anchovy paste, and next 5 ingredients (through garlic) in a medium bowl, stirring until well blended; let stand 30 minutes. Sprinkle with basil and olives.

Nutritional Information

Calories:

51 (32% from fat)

Fat:

1.8g (sat 0.3g,mono 1g,poly 0.3g)

Protein:

1.7g

Carbohydrate:

8.6g

Fiber:

0.3g

Cholesterol:

1mg

Iron:

2mg

Sodium:

346mg

Calcium:

29mg