Pickled peppers

Ingredients for 4 servings:

• 300 g bell pepper(s), red
• 200 g bell pepper(s), yellow
• 200 g bell pepper(s), green
• 50 g tomatoes, dried, pickled in oil, drained
• 1 garlic clove(s), sliced
• 2 tbsp balsamic vinegar
• 5 tbsp olive oil
• 6 drops of chili sauce
• 4 artichoke hearts (can), sliced
• salt and pepper
• 50 g fresh basil for garnishing
• some fat for the tray

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 200°C. Line a baking sheet with aluminum foil and lightly grease it. Place the whole peppers on the baking sheet. Place in the hot oven and bake for about 45 minutes, until they begin to blacken. Then remove, cover with a damp tea towel, and let cool for 5 minutes. Finely slice the sun-dried tomatoes. Peel the garlic and also finely slice it. Set both aside. Mix the balsamic vinegar with olive oil and a few drops of chili sauce and season with salt and pepper. Peel and trim the peppers, and slice them. Then toss with the artichokes, tomatoes, and garlic. Pour the sauce over the tomatoes and serve sprinkled with basil leaves.