Marinated Vegetables, Cheese, and Sausage
Recipe from
Better Homes and Gardens
Serve this meat, cheese, and vegetable combo as antipasto on an appetizer buffet. Make and refrigerate it a day ahead, then have time to spare the day of serving.
Servings:
Makes 16 appetizer servings.
Prep Time:
30 mins
Total Time:
4 hrs 30 mins
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Ingredients
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1 10-ounce packagefrozen artichoke heartssee savings
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6 ouncesMuenster or provolone cheesesee savings
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6 ouncesunsliced, fully cooked Polish sausage or salamisee savings
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2 cupsmushrooms, halvedsee savings
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1 cuppimiento-stuffed green olivessee savings
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1small zucchini, cut into 1-1/2-inch-long stickssee savings
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1/2 cupvinegarsee savings
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1/3 cupsalad oilsee savings
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1-1/2 teaspoonsdried Italian seasoning, crushedsee savings
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1 teaspooncrushed red peppersee savings
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1/2 teaspoondry mustardsee savings
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1 clovegarlic, mincedsee savings
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1 cupcherry tomatoes, halvedsee savings
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Directions
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.
Make-Ahead Tip
May be made up to 1 day ahead.
Nutrition information
Per serving: Calories 137, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 17 mg, Sodium 344 mg, Carbohydrate 4 g, Fiber 1 g, Protein 5 g. Daily Values: Vitamin C 12%.
Percent Daily Values are based on a 2,000 calorie diet
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