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| Marinated Olives, Red Pepper, And Artichoke Hearts | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
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| Other: | Ingredients: |
| Time: prep 20 min Difficulty: easy Serving Size: 6 |
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 9 ounce package frozen artichoke hearts, thawed, drained well and halved lengthwise 1 large red bell pepper, cut into matchstick-size strips 4 ounces small button mushrooms, trimmed, quartered 1 small onion, thinly sliced 3/4 cup pitted Kalamata olives quartered lengthwise |
| Instructions: | |
| 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 occasiionally. This can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving. | |
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