Antipasto Marinated Vegetables Recipe

Antipasto Marinated Vegetables Recipe
Antipasto Marinated Vegetables Recipe photo by Taste of Home
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Antipasto Marinated Vegetables Recipe

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The colorful vegetables and the tart dressing make this a lively addition to a holiday table. As a side dish or a condiment, it's great either way. Three hours is enough to let the flavors blend. —Barbara McCalley, Allison Park, Pennsylvania
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min. + chilling

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

Place 1 in. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until crisp-tender. Drain. Transfer to a large bowl; add artichokes, mushrooms and olives.
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. Yield: 10 servings.
Originally published as Antipasto Marinated Vegetables in Taste of Home Christmas Annual Annual 2017, p55

Nutritional Facts

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

  • 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
  1. Place 1 in. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until crisp-tender. 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. Yield: 10 servings.
Originally published as Antipasto Marinated Vegetables in Taste of Home Christmas Annual Annual 2017, p55

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