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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.