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Rainbow Pepper Salad

Rainbow Pepper Salad

   This goes well with egg or pasta dishes or on a sandwich.


Ingredients:

3 bell peppers (red, yellow, orange), diced
2 tablespoons olive oil
1 onion coarsely chopped
4 cloves garlic slivered
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons balsamic vinegar
2 teaspoons capers
2 teaspoons chopped fresh oregano or basil or 1/2 teaspoon dried
Pinch granulated sugar
2 anchovy fillets chopped


Directions:

Combine peppers, onion, olive oil, garlic, salt, and black pepper. Toss well.
Spread in a lightly greased shallow baking dish.
Bake at 400 degrees for 30 minutes, stirring twice during baking.
Let peppers cool for 15 minutes.
Stir in all remaining ingredients.