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Is it an antipasto? A side dish? A meal in itself? Peperonata rustica could be all of these things. This savory and tangy saute of  peppers, onions, anchovies, and olives is delicious as an accompaniment to meat and poultry, or as part of an antipasti spread. It's great warm or at room temperature, and can even be spooned over grilled bread for a snack. This recipe is a variation of one that my aunt makes. I added zucchini because I had it on hand, but it's great using just beautifully, multi-colored peppers. Best of all, it's ready in no time.

Peperonata Rustica "Zia Gabriella"

• extra virgin olive oil
• 2 cloves of garlic
• 1/2 medium onion, sliced
• 2 bell peppers, seeded, ribbed, and sliced
• 2 zucchini, sliced on the bias
• 3 oil-packed anchovy fillets
• 2 ounces small green olives, pitted (15 or so)
• 1/3 cup of toasted (fresh if possible) bread crumbs
• salt and pepper to taste
• parsley to garnish

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