Italian Vegetable Salad
Preheat oven to 220°C. Combine oil, onions and capsicums in a roasting pan. Roast for 30 minutes, turning once, or until edges are crisp. Cool to room temperature.
- Cook40 min
- Total40 min
- Serves1
- LevelEasy
Ingredients
- 2 tbsps. olive oil
- 3 . red onions, cut into wedges
- 2 red capsicums, deseeded, thickly sliced
- 175g baby beans, topped
- 500g grape tomatoes, halved
- 300g marinated artichokes, drained, halved
- 150g small black olives, drained
- 2 tsps. balsamic vinegar
Method
- Preheat oven to 220°C. Combine oil, onions and capsicums in a roasting pan. Roast for 30 minutes, turning once, or until edges are crisp. Cool to room temperature.
- Cook beans in a saucepan of boiling water for 2 minutes or until just tender. Drain. Rinse under cold water. Pat dry.
- Combine all ingredients, and salt and pepper in a large bowl. Toss gently. Serve.
