3 or 4 red peppers, roasted & peeled or 1 lg. jar roasted red peppers
12 mushrooms, sliced
12 oz. jar marinated artichoke hearts
15 cherry tomatoes, halved
12 lg. basil leaves
22 cloves garlic, minced
6 tbsp. olive oil
2 tbsp. (balsamic) wine vinegar
1 can olives
Salt & pepper

Add all ingredients together. The artichoke hearts are added WITH their marinade (undrained). The basil leaves are chopped. You can improvise and include your favorite salad vegetable. All ingredients should sit 1 or 2 hours in the refrigerator before serving. This can be used as a side dish or served over lettuce or pasta.