Lanie Dineen’s Roasted Peppers with Tomato Salad – Dineen Vineyards

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 4 sundried tomatoes in oil, drained and thinly sliced
• 2 pints of cherry tomatoes, sliced in half
• ¾ cup sliced, cooked artichoke hearts
• 1 tablespoon capers, drained
• 1 tablespoon pine nuts, toasted
• 1 garlic clove, very thinly sliced
• 5 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon anchovy paste
• 1 teaspoon lemon juice
• Chopped fresh mixed herbs, to taste (basil, Italian parsley, basil, oregano)