Serve this with crusty bread to soak up the delicious olive oil.

　　

Ingredients

Makes 6 to 8 servings

　　15 whole anchovies in salt or 30 anchovy fillets, packed in oil

　　1/4 teaspoon red pepper flakes

　　2 tablespoons chopped flat-leaf parsley

　　1/4 cup olive oil, more if needed

　　2 to 4 red, yellow, or orange bell peppers

　　1 eggplant, sliced 1/2-inch thick

　　2 zucchini sliced 1/2-inch thick

　　2 red onions, sliced 1/2-inch thick

　　Coarse salt and freshly ground black pepper

　　1/2 cup black olives

　　1/2 cup green olives

　　

Step 1

1. If using anchovies packed in salt, cover in water and soak in a glass bowl for 30 minutes. Drain well. Using a paper towel, remove the outer skin. Split the fillet to remove the bone. Place the anchovies in a small bowl and add red pepper flakes. Pour over olive oil to cover. If using anchovies packed in oil, simply remove the anchovy fillets from the oil and transfer to a small bowl. Add red pepper flakes and pour over fresh olive oil. Set aside.

　　

Step 2

2. Meanwhile, roast peppers on their sides on racks of gas burners and turn flame on high. (Or broil on rack of a broiler pan about 2 inches from heat.) Roast, turning with tongs, until skins are blackened, 5 to 8 minutes.

　　

Step 3

3. Transfer roasted peppers to a bowl, then cover and let steam 10 minutes. Peel, seed, and cut into strips. Set aside.

　　

Step 4

4. In a large bowl toss eggplant, zucchini, and red onions with olive oil. Season with salt and pepper to taste. Grill vegetables over medium heat on a grill pan or grill in batches on a rack set about 4 inches over glowing coals, turning them, for 10 to 15 minutes, or until tender.

　　

Step 5

5. Arrange roasted peppers, grilled vegetables, and olives on a large platter. Place the bowl of anchovies on the platter. Serve with crusty bread.

　　Epicurious Television