Marinated Vegetables, Cheese, and Sausage
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.
Prep Time:
30 mins
Total Time:
4 hrs 30 mins
Servings:
Makes 16 appetizer servings.
Ingredients
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1 10-ounce package frozen artichoke hearts
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6 ounces Muenster or provolone cheese
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6 ounces unsliced, fully cooked Polish sausage or salami
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2 cups mushrooms, halved
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1 cup pimiento-stuffed green olives
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1 small zucchini, cut into 1-1/2-inch-long sticks
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1/2 cup vinegar
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1/3 cup salad oil
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1-1/2 teaspoons dried Italian seasoning, crushed
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1 teaspoon crushed red pepper
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1/2 teaspoon dry mustard
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1 clove garlic, minced
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1 cup cherry tomatoes, halved
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
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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