Marinated Olives, Red Bell Pepper, Artichoke Hearts and Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Outstanding in flavor and freshness, these marinated vegetables are unlike anything you'll find in a jar or deli case. But do make a trip to your local Italian delicatessen for sliced assorted cold cuts and crusty bread to go with the vegetables. It all adds up to an impressive no-hassle starter. Ingredients:
1/2 cup olive oil |
3 tablespoons red wine vinegar |
2 tablespoons chopped fresh basil |
1 tablespoon chopped fresh italian parsley |
1 1/2 teaspoons minced garlic |
1 teaspoon whole grain dijon mustard |
1 9-ounce package frozen artichoke hearts, thawed, drained well, halved lengthwise |
1 large red bell pepper, cut into matchstick-size strips |
4 ounces small button mushrooms, trimmed, quartered |
1 small onion, thinly sliced (about 1/3 cup) |
3/4 cup pitted kalamata olives or other brine-cured black olives, quartered lengthwise |
Directions:
1. Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving.)
2. Transfer mixture to bowl and serve.
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