From Star Tribune September 6, 2012
6 large bell peppers (any color, or mixed)
2 or 3 garlic cloves, finely chopped
1 tbsp. freshly chopped oregano (or rosemary), or 2 to 3 tbsp. chopped fresh basil
1 tsp. salt
Freshly ground black pepper
1/4 c. olive oil, or more if needed
4 or 5 tbsp. balsamic or cider vinegar
Rolled anchovies fillets (or capers or pitted olives)
Rinse and dry the peppers. Remove and discard core and seeds and cut lengthwise into 1/2-inch strips. Preheat the oven to 375 degrees.
In a large skillet or heavy roasting pan, combine the peppers, garlic, oregano (or rosemary or basil), and salt and black pepper. Drizzle oil over the vegetables and mix well.
Set the pan on the lower oven rack and bake for about 35 minutes or until the peppers are lightly charred, turning over several times in the pan during the baking.
When done, remove the pan from the oven and drizzle the vinegar over the peppers, mixing well.
Cool the peppers and then refrigerate, covered. Serve garnished with the anchovies (or capers or olives) and serve.