Italian Vegetable Salad

[Guest guest]

Italian vegetable salad

 

 

2 tablespoons (8 tsp) olive oil

3 red onions, cut into wedges

2 red capsicums (bell peppers), deseeded, thickly sliced

175 g (6 oz) baby beans, topped

500 g (17 1/2 oz) grape tomatoes, halved

300 g (10 1/2 oz) marinated artichokes, drained, halved

150 g (5 1/3 oz) small black olives, drained

2 teaspoons balsamic vinegar

salt and pepper, to taste

 

 

1. Preheat oven to 220 C (430 F). Combine oil, onions and capsicums

(bell peppers) in a roasting pan. Roast for 30 minutes, turning once,

or until edges are crisp. Cool to room temperature.

 

2. Cook beans in a saucepan of boiling water for 2 minutes or until

just tender. Drain. Rinse under cold water. Pat dry.

 

3. Combine all ingredients, and salt and pepper in a large bowl. Toss

gently. Serve.

 

 

Serves 8 as a side dish.