Marinated Italian Vegetable Toss
Servings
12 Servings
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
Instructions
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