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Ingredients

1 (6 ounce) jar marinated artichokes,

rinsed, well drained, and chopped

1 (7 ounce) jar roasted red peppers,

rinsed, well drained, and chopped

1/4 cup chopped Italian flat-leaf parsley

2 tablespoons minced sundried tomatoes

in oil, well drained

1 tablespoon pitted and slivered

brine-cured black olives

1/2 cup olive oil

1 tablespoon red wine vinegar

1 garlic clove, crushed

1/8 teaspoon freshly ground black pepper

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