Italian vegetable salad

This Italian salad is a beautiful combination of flavours, colours and textures.

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.

Source

2 tbsp 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 tsp balsamic vinegar

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