vegetable salad
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vegetable salad
  • 4 capsicums (bell peppers)
  • ¼ cup (60ml) olive oil
  • sea salt and cracked black pepper
  • 3 zucchini (courgettes), sliced
  • 3 yellow zucchini (courgettes), sliced
  • 6 sprigs thyme
  • 2 tablespoons olive oil, extra
  • 8 marinated artichoke hearts, halved
  • ½ cup mint leaves
  • 1 tablespoon balsamic vinegar