Name: Antipasto Marinated Vegetables
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Antipasto Marinated Vegetables

1. 3 celery ribs, sliced -

2. 3 large carrots, sliced -

3. 1 medium green pepper, julienned -

4. 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered -

5. 1 jar (4-1/2 ounces) whole mushrooms, drained -

6. 3/4 cup sliced ripe olives -

7. 3/4 cup olive oil -

8. 1/3 cup white wine vinegar -

9. 2 green onions (white parts only), thinly sliced -

10. 2 garlic cloves, minced -

11. 1-1/2 teaspoons sugar -

12. 3/4 teaspoon pepper -

13. 1/4 teaspoon salt -

14. 1 jar (2 ounces) pimiento strips -

15. 2 tablespoons minced fresh parsley -

How to cook deliciously - Antipasto Marinated Vegetables

1. Stage

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. Stage

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.