Marinated Olives, Red Pepper and Artichoke Hearts

Ingredients

• 15 kalamata olivesNutrition
• 1 tsp Dijon mustardNutrition
• 3/4 cup sliced black olivesNutrition
• 9 oz frozen artichoke heartsNutrition
• 1 1/2 tsp minced garlicNutrition
• 3 tbsp red wine vinegarNutrition
• 2 tbsps basil, choppedNutrition
• 1 small onionNutrition
• 1 tbsp parsley fresh & choppedNutrition
• 1 large red bell pepperNutrition
• 4 oz mushroomsNutrition
• 1/2 cup olive oilNutrition

Directions

1. 1Cut red pepper into match stick size strips.
2. 2Thaw and drain artichoke hearts. Cut lengthwise.
3. 3Trim and quarter mushrooms. Chop olives (use pitted olives).
4. 4Whisk first 6 ingredients in large bowl to blend.
5. 5Add vegetables and olives. Toss to coat. Season with salt and pepper.
6. 6Cover and refrigerate at least 2 hours, stirring occasionally. Let stand at room temperature 30 minutes before serving.
7. 7Note: this can be made 1 day ahead if kept refrigerated.

Nutrition per serving

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