Friday, June 09, 2006

Grilled pepper salad

A very colourful salad, ideal to accompany cold meats.


Ingredients :

3 red peppers
2 yellow or orange peppers
2 green peppers
1/2 pot sundried tomatoes in oil
1 clove of garlic
2 spoons balsamic vinegar
5 spoons olive oil
A few drops of tabasco sauce
4 artichoke hearts, chopped, fresh or tinned
Salt, pepper
Basil, pine nuts for decoration

  • Preheat the oven to 200°c. Oil a baking tray covered with aluminium foil, and place the peppers on top.
  • Bake for 45 minutes.
  • On taking out of the oven, cover with a cloth, and leave to cool for 5 minutes.
  • Cut the dried tomatoes into long thin slices, and press or finely chop the garlic.
  • Mix the vinegar, oil and tabasco sauce. Season with salt and pepper.
  • Peel and slice the peppers, add the artichoke hearts, the dried tomatoes and the garlic.
  • Pour the vinaigrette over the salad, and decorate with basil leaves and pine nuts.

1 comment:

bcinfrance said...

Beautiful picture, this is one of our favorites too -- sometimes we add anchovies, other times olives, or feta... there are many wonderful variations.