Bell Pepper Salad

Bell Pepper Salad by

Sweet Memories


Serves: 6

Colorful marinated vegetable salad – great addition to any meal.


  • 1 onion
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 large zucchinis, sliced
  • 2 garlic cloves, sliced
  • 3 tbsp. olive oil
  • 1 tbsp balsamic vinegar
  • 1½ oz. anchovy fillets, chopped or 1 tbsp. anchovy paste
  • ¼ cup black olives, halved and pitted
  • 1 tbsp. fresh Basil, chopped
  • salt and pepper, to taste


  1. Cut the onion into wedges. Core and deseed the bell peppers and cut into thick slices.
  2. Heat the oil in a large heavy-based skillet. Add the anchovy fillets or paste to the oil and stir until melted, then add the onion, bell peppers, zucchini, and garlic. Fry gently for 20 minutes,stirring occasionally.
  3. Add the vinegar, olives, and seasoning to taste, mix thoroughly and leave to cool.
  4. Spoon onto individual plates and sprinkle with fresh basil.