Roasted Bell Pepper Antipasto Serving Size - 4 Prepared By - DnD Recipe Rating
			1 jar roasted bell peppers any color (drained) 1/2 cup sundried tomatoes in oil (drained) 1 garlic clove 1 tblsp balsamic vinegar 3 tblsp olive oil few drops of chili sauce 4 artichoke hearts, drained and sliced basil (fresh or dried)
			Slice peppers and cut the sundried tomatoes in half. Thinly slice the garlic. Mix the pepper, tomatoes, garlic, and artichoke together in a bowl. In another bowl, mix the balsamic vinegar, olive oil and chili sauce together with a whisk. Pour the dressing over the vegetable mixture and mix. Sprinkle with fresh or dried basil.