Marinated Italian Vegetable Toss
- Duration
- Prep Time
- 12 ServingsServings
Ingredients
- 1 can (13.75oz) quartered artichoke hearts, drained 1
- 1/2 of 16 oz can chickpeas, rinsed and drained 1/2
- 1 cup grape tomatoes 250 mL
- 1/4 cup (1 oz/28g) part-skim mozzarella cheese, cut into 1/4-inch cubes 60 mL
- 8 pitted kalamata olives 8
- 1/2 medium green bell pepper, cut into strips 1/2
- 2-3 Tbsp fresh oregano leaves or 1 Tbsp (15 mL) dried oregano leaves 30-45 mL
- 1 1/2 tsp chopped fresh rosemary leaves or 1/2 tsp (2 mL) dried rosemary leaves 7 mL
- 2 Tbsp canola oil 30 mL
- 1 Tbsp red wine vinegar 15 mL
- 1 medium clove garlic, minced 1
- 1/8 tsp dried red pepper flakes .5 mL
Preparation
Preparation
1 Combine all ingredients in a medium bowl and toss gently, yet thoroughly, until well coated. Serve with wooden picks or forks.
Source: canolainfo.org
