Marinated Olives, Red Bell Pepper, Artichoke Hearts and Mushrooms

Marinated Olives, Red Bell Pepper, Artichoke Hearts and Mushrooms
Marinated Olives, Red Bell Pepper, Artichoke Hearts and Mushrooms
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 6
Mushroom Olive Onion Pepper Vegetable Appetizer Marinate Summer Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1/2 cup olive oil
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons red wine vinegar
  • 1 1/2 teaspoons minced garlic
  • 1 tablespoon chopped fresh italian parsley
  • Carbohydrate 9 g(3%)
  • Fat 20 g(31%)
  • Fiber 4 g(15%)
  • Protein 3 g(5%)
  • Saturated Fat 3 g(14%)
  • Sodium 163 mg(7%)
  • Calories 215

Preparation 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.) Transfer mixture to bowl and serve.

Preparation 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.) Transfer mixture to bowl and serve.

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