As an appetizer, I serve this on a lettuce bed but its also a great side salad (for non-picky eaters)! It needs to marinate for at least 8 hours.
Marinated Veggies
Marinade
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 tsp. each dried oregano and basil
- 2 cloves garlic (slivered)
- ½ tsp. salt
Veggies
- 1 can artichoke hearts in water (cut in halves or quarters)
- 1 can hearts of palm (cut into ¼-inch slices)
- 1 can pitted black olives
- ½ lb. mushrooms (cleaned and quartered)
- Mix marinade ingredients in a jar
- Mix veggies in a bowl and pour marinade over
- Marinate overnight (toss frequently)
- Serve with toothpicks
- Leftover marinade should be used as salad dressing for greens
The hardest part is removing the outer artichoke leaves. At least 24 standing time required. Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field.
Adapted from Food.com
