Broil the green peppers in an oven for several minutes, turning them 3 or 4 times, until the skin blisters. When they're cool enough to handle, peel, seed and chop them. Pile in the center of a serving plate, and arrange tomato slices around them.
Prepare a vinaigrette by mixing olive oil, vinegar, garlic, salt and pepper. Pour over the vegetables. Decorate with olives and anchovies.
(picure : google image)