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| 8 | Bread, Italian |
| 1 | Oil, olive or canola for |
| 1 | Brushing grill rack |
| 1 | Onion, Vidalia, sliced |
| 1 | Pepper, red bell, sliced |
| 1 | Pepper, yellow, sliced |
| 1/4 Tasse | Capers, including liquid |
| 2 Esslöffel | Oil, olive or canola |
| 2 x ca. 30 g | Anchovey fillets, drained |
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Prepare the grill. When coals are hot, toast bread on grill rack, brushed with oil, about 4 to 6 inches from heat source, for 2 minutes on each side or until lightly browned. Transfer to a serving plate. Brush rack with oil again. Grill onions and peppers for about 5 minutes, turning oce or twice. Brush with oil as necessary. Vegetables will begin to char and be tender. Spoon vegetables into a bowl. Toss with capers and 2 tbs. Oil. Mound vegetable mixture on warm toast. Lay an anchovy on top of each sandwich. Serve hot.
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