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.