Find your recipes and restaurants here

Roasted pepper and artichoke salad with balsamic vinegar

Ingredients 8
Servings 4


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


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

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.