Sunday, October 25, 2009

Antipasto...Leftovers Welcomed!

I keep a tupperware container of this in my refrigerator sometimes on the weekend. You never know who is going to pop in looking for something good (and healthy) to eat. You can use almost any veggie. I have used brocolli and cauliflower before.

8 Oz Sliced Mushrooms, Sliced

8 Oz Can Artichoke Hearts, Chopped

Small Jar Spanish Olives, Drained and Sliced

¼ cup Chopped Bell Pepper

½ cup Chopped Celery

Put all in a bowl.
Combine in a saucepan and boil:

1/3 Cup White Vinegar

1/3 Cup Olive Oil

1/8 Cup Dry Onion

1 ¼ tsp Italian Spice

½ teaspoon each of:


Garlic Salt



Pour over veggies and refrigerate for at least 4 hours. Serve with crusty bread rounds or crackers.