I have been serving this to may family for the past several years. Sometime I serve just the salad the way this recipe calls. I also serve it on a bed of organic baby spinach, brown rice, whole grain pasta, or tabouli . I think I like it over the tabouli best!
Hope you enjoy it as much as we do..:)
*3 red peppers
*2 yellow peppers
*2 orange peppers
*1/3 cup sun dried tomatoes in oil, drained and chopped
*1 clove garlic
*2 tbsp balsamic vinegar
*5 tbsp cold pressed olive oil
*1/4 tsp chili sauce
*4 canned in water, artichokes, drained and chopped
*salt and pepper to taste
*several fresh basil leaves to garnish
1) Preheat oven to 400F. Lightly oil a foil lined baking sheet and place the whole peppers on the foil. Bake for about 45 minutes until beginning to char. Cover with a dish towel and leave to cool for 5 minutes.
2) Slice the sun-dried tomatoes into thin strips. Thinly slice the garlic. Set the tomatoes and garlic aside.
3) Beat together the vinegar, oil and chili sauce, then season with a little salt and pepper.
4) Peel and slice the peppers. Mix with the artichokes, tomatoes and garlic. Pour over the dressing and scatter the basil leaves.
Adapted from the Roasted Pepper Antipasto from the Essential Mediterranean Book