• 1 (14-ounce) can artichoke hearts, drained and chopped
• 2 (7-ounce) cans sliced mushrooms, drained and chopped
• 1 (7-ounce) jar roasted peppers, drained and chopped
• 1 cup pimiento-stuffed olives, drained and chopped
• 1/2 cup chopped green pepper (or color of your choice)
• 1/2 cup chopped celery
  (Can chop the above very quickly in a food processor- don't liquefy them)

• 1/2 cup finely chopped onion
• 1 clove garlic, minced
• 1/2 cup olive or vegetable oil
• 2/3 cup white vinegar
• 2 1/2 tsp. Italian seasoning
• 1 tsp. seasoned salt
• 1 tsp. sugar
• 1/2 tsp. pepper

Combine first 6 ingredients in a large bowl; set aside.

Sauté onion and garlic in hot oil in a saucepan over medium heat 3 minutes or until onion is tender. Add vinegar and remaining 4 ingredients; bring to a boil.

Remove from heat, and pour over vegetables; cover and chill 8 hours.

Transfer to a serving dish, using a slotted spoon, if desired. Serve with crackers

Back to Appetizer List