Drop Dead Appetizer – Marinated Antipasto

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1 cup julienne-sliced carrots

1 cup fresh green beans, cut into 2 inch pieces

1 cup fresh Brussels sprouts, quartered

1 cup thinly sliced baby yellow squash

½ cup thinly sliced baby yellow bell pepper

½ cup thinly sliced red bell pepper

1 can (9 ounces) artichoke hearts, drained, quartered

2 cups water

1.2 cup white wine vinegar

1 tablespoon olive oil

1 teaspoon sugar

2 bay leaves

1 clove garlic

6 sprigs fresh thyme

¼ teaspoon black pepper

½ cup chopped green onions with tops

½ cup minced parsley

Peel of 2 oranges, cut into thin strips (this can be left out if desired)

1. Bring 4 cups water to a boil in large saucepan, over high heat. Add carrots, beans and Brussels sprouts, cover and simmer 1 minute. Add squash and bell peppers, cover and simmer 1 minute or until vegetables are crisp-tender. Remove from heat, drain. Place vegetables and artichoke hearts in heatproof bowl.

2. Combine 2 cups water, vinegar, oil, sugar, bay leaves, garlic, thyme and black pepper in medium saucepan. Bring to a boil over medium heat. Pour over vegetables, mix well. Cool completely. Cover and refrigerate 12 hours or up to 3 days before serving.

3. Before serving, drain vegetables. Discard bay leaves, garlic and thyme. Toss vegetables with onions, parsley and orange peel.

Hope you enjoy this one.


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