Nancy's Kitchen - Tried and Tested Recipes
Colorful Veggie Dish Recipe
This is for Nancy M who wants a veggie
dish for a pot luck.
I make this for
my party every year and it is gone. You
can make as much as you want. Enjoy!
Barb from Fl.
Everything you need for an antipasto
1 can black olives
Spanish olives with pimentos
baby corn cut into pieces
hearts of palm sliced into bites
jar marinated artichoke hearts
container fresh mozzarella balls
package Colby jack marbled cheese cut
into bite size cubes
1 tube salami
all coatings removed and cut into bite
1 head of broccoli
florets with most of the stem removed
1 container of fresh mushrooms button
size or halved and quartered if larger
1 each red, green and yellow bell pepper
seeded and cut into bite size chunks
1 container cherry tomatoes
Italian salad dressing
grated Parmesan cheese for garnish
Fancy party toothpicks
Open all the cans and jars. Rinse or
drain all of the fluids except the
artichoke marinade. Start combining all
of the ingredients in a large plastic
container with a tight fitting lid. And
then the fun begins because it is just
everybody into the pool!
will do but jumbos are easier to snag
Spanish Green Olives
stuffed with pimentos.
Just rinse the
tomatoes and toss in whole.
the marinade with the artichoke hearts
Just drain the mozzarella balls and in
If not salad cut already
slice the hearts of palm into 1/2 inch
Again if the baby corns are
whole, just cut them down to bite size
Cut the larger mushrooms to
get all the ingredients closer to the
This dish grows quickly
into loads of food.
Broccoli and bell
peppers add freshness and color
Remove the outer layer of wrapping on
the salami with your knife edge.
sure salami is free of all wrapping
1/2" slices from the tube
then quartered make perfect bite sizes.
Cheese and salami cuts should be close
in thickness at about 1/2 inch.
to marinate with Italian Dressing!
HOW TO FINISH:
Pour the entire
bottle of Italian Dressing over the
ingredients. With the lid firmly intact
invert it and rotate to make sure every
bite gets a chance to be dressed. You
should continue to rotate and invert the
container occasionally during the
minimum one hour marinating time.
Any Italian dressing will do.
can be made ahead and kept in the fridge
but I would not let it marinate for much
more than three hours. It all tastes
great as a leftover the next day except
the bell peppers will get a bit soggy.
Scoop from the plastic container
with a slotted spoon onto a serving
platter and leave the excess marinade
behind. Dust the top with freshly grated
Garnish the top
with a generous dusting of freshly
grated Parmesan cheese
placed party toothpicks will prove too
tempting for your guests.