| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Main dish, Vegetables | 8 | Servings |
INGREDIENTS
| 8 | Bread — Italian | |
| 1 | Pepper, yellow — sliced | |
| 1 | Oil — olive or canola for | |
| 1/4 | c | Capers — including liquid |
| Brushing grill rack | ||
| 2 | tb | Oil — olive or canola |
| 1 | Onion, Vidalia — sliced | |
| 2 | oz | Anchovey fillets — drained |
| 1 | Pepper, red bell — sliced |
INSTRUCTIONS
Prepare the grill. When coals are hot, toast bread on grill rack, brushed with oil, about 4 to 6 inches from heat source, for 2 minutes on each side or until lightly browned. Transfer to a serving plate. Brush rack with oil again. Grill onions and peppers for about 5 minutes, turning oce or twice. Brush with oil as necessary. Vegetables will begin to char and be tender. Spoon vegetables into a bowl. Toss with capers and 2 tbs. oil. Mound vegetable mixture on warm toast. Lay an anchovy on top of each sandwich. Serve hot. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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