• 5 red bell peppers
  • 5 yellow bell peppers
  • 2 green bell peppers
  • 100g anchovies
  • 2 tbsp capers
  • 2-3 garlic cloves, thinly sliced
  • A few leaves of basil
  • Freshly ground pepper
  • Olive oil
  • Toasted bread, to serve


  1. Preheat the oven to 200°C with the fan on. Grill the peppers on the oven rack until their skins start to blacken and blister.
  2. Place the peppers in a food-safe bag or a bowl with a tight-fitting lid. Let them sweat for a few minutes, then peel off their skins.
  3. Remove the stems, seeds, and membranes from the peppers, then cut them into pieces.
  4. Arrange the pepper pieces on a platter in layers with the garlic, capers, and anchovies.
  5. Sprinkle with freshly ground pepper and drizzle generously with olive oil, as you would a salad.
  6. Finally, sprinkle with plenty of basil leaves.
  7. Serve the peppers cold or at room temperature.


Source: Argiro Barbarigou