Marinated Vegetables Cheese and Sausage
From peetabear 15 years ago
- - to make
- Serves 16
I found this recipe and it will be perfect for this weekends BBQ..the recipe and photo are courtesy of Better Homes and Gardens
Ingredients
- 1 10-ounce package frozen artichoke hearts shopping list
- 6 ounces Muenster or provolone cheese shopping list
- 6 ounces unsliced, fully cooked Polish sausage or salami shopping list
- 2 cups mushrooms, halved shopping list
- 1 cup pimiento-stuffed green olives shopping list
- 1 small zucchini, cut into 1-1/2-inch-long sticks shopping list
- 1/2 cup vinegar shopping list
- 1/3 cup salad oil shopping list
- 1-1/2 teaspoons dried Italian seasoning, crushed shopping list
- 1 teaspoon crushed red pepper shopping list
- 1/2 teaspoon dry mustard shopping list
- 1 clove garlic, minced shopping list
- 1 cup cherry tomatoes, halved shopping list
How to make it
- 1. Cook artichoke hearts according to package directions. Drain and cool. Place in a large nonmetal bowl. Cut cheese and sausage into 1/2-inch cubes. Add to bowl. Toss in mushroom halves, olives, and zucchini sticks.
- 2. In a screw-top jar combine vinegar, oil, Italian seasoning, red pepper, dry mustard, and garlic. Cover and shake well; pour over ingredients in bowl. Cover and refrigerate for at least 4 hours or up to 24 hours, stirring occasionally. Just before serving, gently stir in the cherry tomato halves. Serve with wooden picks or over salad greens. Makes 16 appetizer servings.
People Who Like This Dish 4
- salsimmers San Marocs, TX
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- peetabear Mid-hudson Valley, NY
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The Rating
Reviewed by 3 people-
Looks easy to me.
sandygalesmith
in Saint Joseph loved it
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A lot of flavors here. Will be on ball game menu.\0
Jeff
hot_it_up
in Columbiana loved it
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