Cut the courgette and aubergine into 5mm/¼ in slices. Cut the peppers in 5mm/¼in strips. Place all the vegetables in a roasting tin with the garlic and drizzle with oil. Season well with salt and pepper.
Roast the vegetables for 20 minutes
then add the drained artichoke hearts. Toss everything together and return to the oven for a further 5-10 minutes
or until hot. Remove from the oven and leave to cool.
When cool
toss the vegetables with balsamic vinegar and serve.
