Salad of Roasted Peppers, Anchovies and Basil

3 red bell peppers, roasted
3 yellow bell peppers, roasted
1 2-ounce can flat anchovy fillets, soaked in cold water 10 minutes and patted dry
1 clove garlic, minced
1 teaspoon red wine vinegar
5 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1/3 cup cured black olives
20 to 25 fresh basil leaves

Cut the peppers into 1-inch strips. Toss with the anchovies, garlic, vinegar, olive oil, salt, and pepper. Let marinate 30 minutes.

Place the peppers on a serving plate, garnish with the olives and basil leaves and serve immediately.

Serves 6