6    Bell peppers of different co
2 ts Minced garlic
1 tb Finely minced shallots
1 pn Thyme
1 tb Dijon mustard
2 ts Anchovy paste (or 1/2 t salt
3 tb Balsamic vinegar
1/3 c  Fruity olive oil
1 pn Pepper

CUT THE PEPPERS into strips 1/3-in 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.