Recipe - Easy Roasted Pepper Salad

6 Bell peppers of different co
2 teaspoon Minced garlic
1 tablespoon Finely minced shallots
1 pn Thyme
1 tablespoon Dijon mustard
2 teaspoon Anchovy paste (or One half t salt
3 tablespoon Balsamic vinegar
1/3 cup Fruity olive oil
1 pn Pepper

CUT THE PEPPERS into strips 1/3in wide, and drain in a colander. Combine
the garlic, shallots, pepper, thyme, mustard, anchovy paste and vinegar in
a mixing bowl and stir well to blend. Slowly whisk in the olive oil in a
slow stream, beating until emulsified. Stir in the peppers, and refrigerate
for at least 2 hours. Remove from the refrigerator 1 hour before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini