oil for 2 min, season with salt, season with pepper and cool in the frying pan.
Put the anchovies in a sieve, rinse and drain.
Roast the pine nuts in a dry frying pan until golden brown, remove.pluck the thyme and rosemary.caramelize the sugar in the hot frying pan.add the pine nuts, thyme and rosemary, mix briefly with a wooden spoon and shape on the spot on parchment paper.
Cool the pine nut-herb mixture completely, then coarsely chop with a heavy kitchen knife.
4. quarter peppers, remove seeds, and place skin side up on a baking sheet. Grill under the oven broiler, on the 1.
Remove and cover with a wet dishcloth.peel and finely dice the bell pepper quarters.
Cut tomatoes crosswise, blanch, rinse, skin, quarter and remove seeds, cut flesh into small cubes. Pluck off parsley leaves, chop finely.
6. garlic, shallots, zucchini, anchovies, chopped herbs, peppers, pine nuts, tomatoes, parsley, vinegar and remaining olive oil carefully mix and cool covered up to 2 hours before serving.season with salt and pepper if necessary.
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