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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
5 large tomatoes (about 2 pounds), cut into wedges |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
1 7 1/2-ounce jar(s) marinated quartered artichoke hearts, drained |
1 2 1/4-ounce can(s) sliced ripe olives, drained |
2 tablespoon(s) minced fresh parsley |
2 tablespoon(s) white wine vinegar |
2 garlic cloves, minced |
Directions:
1. Arrange tomato wedges on a large serving platter; sprinkle with salt and pepper. In a small bowl, combine the remaining ingredients. Spoon over tomatoes. Refrigerate leftovers.
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