Roasted Peppers With Anchovies

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
279
FAT
75%
CHOL
0%
SOD
6%

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Ingredients for 4 servings

6 large, thick-walled bell peppers, preferably 2 each red, yellow and green

2 1/2 Tbs. extra-virgin olive oil

1 1/2 Tbs. red wine vinegar, or to taste

1 large garlic clove, minced

1 can (2 oz.) anchovy fillets in olive oil

Salt, to taste

2 Tbs. minced fresh flat-leaf parsley

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