Marinated Vegetables Cheese And Sausage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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I found this recipe and it will be perfect for this weekends BBQ..the recipe and photo are courtesy of Better Homes and Gardens Ingredients:
1 10-ounce package frozen artichoke hearts |
6 ounces muenster or provolone cheese |
6 ounces unsliced, fully cooked polish sausage or salami |
2 cups mushrooms, halved |
1 cup pimiento-stuffed green olives |
1 small zucchini, cut into 1-1/2-inch-long sticks |
1/2 cup vinegar |
1/3 cup salad oil |
1-1/2 teaspoons dried italian seasoning, crushed |
1 teaspoon crushed red pepper |
1/2 teaspoon dry mustard |
1 clove garlic, minced |
1 cup cherry tomatoes, halved |
Directions:
1. 1. Cook artichoke hearts according to package directions. Drain and cool. Place in a large nonmetal bowl. Cut cheese and sausage into 1/2-inch cubes. Add to bowl. Toss in mushroom halves, olives, and zucchini sticks.
2. 2. In a screw-top jar combine vinegar, oil, Italian seasoning, red pepper, dry mustard, and garlic. Cover and shake well; pour over ingredients in bowl. Cover and refrigerate for at least 4 hours or up to 24 hours, stirring occasionally. Just before serving, gently stir in the cherry tomato halves. Serve with wooden picks or over salad greens. Makes 16 appetizer servings.
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