6 red bell peppers, roasted, skinned and sliced
1/4 cup extra virgin olive oil
1 tbsp sherry vinegar
18 anchovies, rinsed and patted dry
2 tbsp parsley, finely chopped
salt & pepper to taste
with the oil, vinegar, and salt & pepper. Add to the peppers and dressing to a zip lock bag for marinating and let stand for several hours. Remove from marinade, assemble, roll up and slice. Serve with toothpicks to keep intact.
