(Serves 10+ at ~1 cup each)
Food types per serving: 1 Vegetable, 1-2 Oil (depending on how many olives you eat)
½ cup extra virgin olive oil
¼ cup balsamic vinegar
1 tsp. each: dried oregano and basil OR 2 Tbsp. chopped fresh
2 cloves garlic, slivered
½ tsp. kosher or sea salt
15-oz. can artichoke hearts in water, drained, cut in halves or quarters
15-oz. can hearts of palm, drained and cut into ¼" slices
15-oz. can pitted black olives, drained
½ lb. mushrooms, cleaned and quartered
¼-½ tsp. chili powder
1 cup whole almonds
1 cup whole hazelnuts
1 cup pecan halves
1 cup walnut halves
This recipe makes the perfect dish for a potluck event. Keep in mind that 10 olives are equal to 1 serving of Oils.
Mix marinade ingredients in a jar.
Mix veggies in a bowl and pour marinade over.
For best flavor, marinate 4‐8 hours in the refrigerator, tossing frequently.
Serve with toothpicks at room temperature.
Leftovers will last several days in the refrigerator. (Any leftover marinade makes a great salad dressing for greens).