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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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I found this in one of those inexpensive cook books at the dollar store. It's a great way to start a backyard barbecue with a nice glass of wine. I know the ingredient list looks long, but it's worth it! Ingredients:
1 head cauliflower, broken into small florets |
1 sweet onion, chopped |
3 cloves garlic, minced |
4 stalks celery, sliced |
2 medium zucchini, diced |
3 large green bell peppers, diced |
3 large red bell peppers, diced |
1 pound fresh mushrooms, sliced |
1 pound cherry tomatoes, halved |
1 (4 ounce) can anchovy filets, drained (optional) |
2 cans white tuna, drained and flaked |
1 cup vegetable oil |
1 large jar stuffed green olives, drained and thickly sliced |
14 ounces kalamata olives, chopped |
8 ounces tomato sauce |
3/4 cup chili sauce |
1/2 cup white vinegar |
pepperocini peppers (left whole) to taste |
Directions:
1. In Dutch oven, combine oil, cauliflower and onions. Cook over medium high heat for 10 minutes, stirring frequently. Add garlic and cook 1 minute.
2. Add remaining ingredients except anchovies, tuna, vinegar and pepperocini peppers. Cook 10 minutes, strring frequently.
3. Add anchovies, tuna and vinegar. Cook 10 minutes.
4. Set aside to cool.
5. Add pepperocini peppers. Chill.
6. Serve with cheese squares and crackers.
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