Roasted pepper and artichoke salad with balsamic vinegar



Ingredients 8
Servings 4
Time

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

10 minutes
 
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.

 

Read more on: bake
 

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