Char-Grilled Mixed Peppers with Basil, Anchovy And Capers, Served With Garlic Bruschetta

This versatile dish is both a starter or a healthy snack!


  • 6 each, red and yellow peppers
  • 1 loaf of country italian bread such as pugliese or ciabatta
  • extra-virgin olive oil
  • black pepper and sea-salt
  • 3 cloves of garlic
  • 1 bunch of fresh basil
  • 50 g capers
  • 120 g quality marinated anchovies


  1. Begin by grilling the peppers all over until blackened: to remove the skins, place all of these into a plastic bag and seal it. Leave until they have cooled.
  2. When cool enough rub the peppers with your hands and the skin will come off; rinse under cold water to remove the seeds.
  3. Place all the peppers on a large platter and arrange over them thin slices of garlic, the anchovies, fresh basil and some salt and pepper. When ready, dress generously with the olive oil.
  4. Before serving, slice the bread and rub all over first with raw garlic, then drizzle with olive oil. Use your grill to toast on both sides or use a grill pan or ordinary non stick frying pan over a high-heat. Serve with the charred peppers.


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