1 handful fresh flat-leaf parsley, leaves picked and chopped fine
1 tablespoon capers
Kosher salt and freshly ground black pepper
In a skillet mix together the garlic, oil, and water and cook on a low flame. Do not brown the garlic. Add the anchovies and if you kept the garlic whole, you can now remove it. Stir in the parsley, capers, and season with salt, and pepper. Serve over grilled vegetables.