Roasted Pepper Topping

Yield: 6 Servings
Categories: Fish, Vegetables
2tbFresh lemon juice
1tsExtra virgin olive oil
1/2tsAnchovy paste
1/4tsPepper
1/8tsSalt
1lgGarlic clove -- crushed
1lgRed bell pepper -- about 1/2
Pound
1lgGreen bell pepper -- about
1/2Pound
1lgYellow bell pepper -- about
1/2Pound
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