Roasted Vegetables With Tuna

Ingredients:
4 bell peppers
1 medium onion
1 small green Chile, - jalapeno or Serrano ( seeded and minced)
3 Tbs of olive oil
1 ½ Tbs of fresh lemon juice.
2 hard cooked eggs, cut into wedges
2 and( 3 ¼) cans of light tuna packed in oil, drained.
6 anchovy fillets, page 40, optional

Preheat oven to 475 F. put the peppers and onion on a baking sheet on the top shelf of the oven for 30 minutes. Add the tomatoes for at least 5 minutes. The vegetables should be soft and very well browned.

Peel and seed the peppers, then dice them. Peel and dice the onion. Peel the tomatoes and take out as many seeds as you can and dice the flesh. Save any juice for the salad. Put the vegetables in a serving bowl and stir in the Chile. Whisk the oil and lemon juice together in a small bowl and add salt and pepper to taste. Pour the dressing over the vegetables and toss gently. Crumble the tuna on top of the egg salad and arrange the egg slices over the tuna. Sprinkle the top anchovies over the salad and serve.