Marinated Olives, Red Pepper and Artichoke Hearts

Zutaten

• 15 kalamata olives
• 1 tsp Dijon mustard
• 3/4 tasse, in scheiben geschnitten black olives
• 9 oz frozen artichoke hearts
• 1 1/2 tsp minced garlic
• 3 tbsp red wine vinegar
• 2 el basil, chopped
• 1/2 tasse olive oil
• 1 klein onion
• 1 tbsp parsley fresh & chopped
• 1 groß red bell pepper
• 4 oz mushrooms

Anleitung

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