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A delicious and versatile summer recipe!

Roast red and yellow peppers with a balsamic vinegar dressing is one of my favorites for the summer. It pairs so well with almost any dish and it's delicious on its own.

Use them to top bruschetta, serve as a side dish with saltimbocca or any grilled food, and as a salad dressing.

Roast red and yellow peppers are abundant all summer long and I love to focus on local seasonal garden vegetables.

The dressing is easy to make: put a few anchovy fillets, capers, a garlic clove, extra-virgin olive oil and balsamic vinegar in a blender and process until smooth. Salt to taste.

Then it's on to roasting the peppers. If you happen to have a chestnut roaster – a perforated saucepan – it’s a great way to roast peppers. Otherwise use a metal grill and place it stove top. Turn the flame up high and roast the peppers, turning occasionally, so that the entire surface is completely blackened. This works best if you have a gas stove but in the summertime you can do t…