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Antipasto Marinated Vegetables

Total Time

Prep: 25 min. Cook: 10 min. + chilling

Makes

10 servings

The colorful vegetables and the tart dressing make this a lively addition to a holiday table. Serve it as a side dish or condiment—it's great either way. Refrigerate for three hours before serving to give the flavors time to blend. —Barbara McCalley, Allison Park, Pennsylvania
Antipasto Marinated Vegetables Recipe photo by Taste of Home

Ingredients

  • 3 celery ribs, sliced
  • 3 large carrots, sliced
  • 1 medium green pepper, julienned
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • 3/4 cup sliced ripe olives
  • 3/4 cup olive oil
  • 1/3 cup white wine vinegar
  • 2 green onions (white parts only), thinly sliced
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 jar (2 ounces) pimiento strips
  • 2 tablespoons minced fresh parsley

Directions

  1. Place 1 in. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Drain. Transfer to a large bowl; add artichokes, mushrooms and olives.
  2. In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Pour over vegetables; toss to coat. Cool to room temperature. Stir in pimientos and parsley. Refrigerate until serving.

Nutrition Facts

1/2 cup: 156 calories, 13g fat (2g saturated fat), 0 cholesterol, 312mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 2g protein.

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