• 2 large green bell peppers
• 2 large ripe tomatoes
• 4 tblsp. olive oil
• 1/2 tblsp wine vinegar
• 2 cloves garlic, minced and crushed
• 1/2 tsp salt
• 1/4 tsp pepper
• handful of black olives
• handful of green olives
• several anchovies

Broil the green peppers in an oven for several minutes, turning them 3 or 4 times, until the skin blisters. When they're cool enough to handle, peel, seed and chop them. Pile in the center of a serving plate, and arrange tomato slices around them.

Prepare a vinaigrette by mixing olive oil, vinegar, garlic, salt and pepper. Pour over the vegetables. Decorate with olives and anchovies.

(picure : google image)