Another favorite dish that's easy, healthy, & fast. This one's an amalgam of a Parade recipe & one from Jean-Georges Vongerichten's Simple to Spectacular. You can leave out the anchovies to make it vegan; just add a touch more salt.

Roasted Peppers with Tomatoes & Anchovies

Serves 6

6 bell peppers (mix of red, yellow, & orange)
cup extra-virgin olive oil
1 tin anchovy fillets, sliced
3 cloves of garlic, minced
2 pints grape tomatoes
2 to 3 tbsp drained tiny capers
1 to 2 tbsp fresh thyme leaves
salt and pepper

Preheat the oven to 425 degrees. Cut the bell peppers in half lengthwise; carefully remove the core and seeds. Place aluminum foil on a large baking dish, and arrange the peppers cut-side up.

Distribute the anchovies, garlic, capers, thyme & grape tomatoes evenly to the pepper halves (usually 4 tomatoes per pepper, so you should have some left over). Drizzle each pepper half with olive oil and season lightly with salt and pepper. Bake for 35 minutes, then serve.

• This Forever21 tie-dye turtleneck ($15.80) could make an interesting layering piece.

• For those enamored with the Comme des Garcons for H&M polka dots, this Delia's v-neck cardigan ($49.50) is a budget alternative to eBay. It's selling fast, so click quickly.

• Finally, these luxe leggings ($50) from Kingdom of Style favorite Norwegian Wood remind me of Wolford's Serail tights (currently unavailable).

I normally don't just repost images from other blogs, but I've had this photo burned into my head for months now. The blend of bed-head and a chic blazer is perfect. ::via {frolic!}