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Roasted pepper and artichoke salad with balsamic vinegar

Ingredients
4 red peppers
410 g canned artichokes
4 sprigs fresh thyme
8 cloves garlic
190 ml extra virgin olive oil
60 ml balsamic vinegar
salt and freshly ground black pepper
fresh basil leaves

Method:
Toss all ingredients except basil in the balsamic vinegar and olive oil and scatter onto a baking tray.
Grill for 10 minutes or until cooked and charred.
Add the basil leaves and sprinkle with some extra balsamic vinegar if needed.
Place on warm plates. Eat immediately with lots of hot crusty bread to mop up the juices.

COOKÆS NOTE: This salad is equally delicious when served cold.

Recipe From : FAIRLADY

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