Roasted pepper and artichoke salad with balsamic vinegar

Fairlady
4 servings Cooking: 10 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (8)

4.00 red peppers
410.00 g artichokes — tinned
4.00 fresh thyme — sprigs
8.00 cloves garlic — cloves
190.00 ml olive oil — extra virgin
60.00 ml vinegar — balsamic
0.00 sea salt and freshly ground black pepper
0.00 fresh basil
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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.



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