| 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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