Recipe

Marinated Vegetables Cheese And Sausage Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 3 months, 1 week ago I found this recipe and it will be perfect for this weekends BBQ..the recipe and photo are courtesy of Better Homes and Gardens Prep:25m Servings:16	Peetabear
	artichokehearts muenster cheese sausage mushrooms olives zucchini garlic italianseasoning redpeeper vinegar oil

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Ingredients

1 10-ounce package frozen artichoke hearts

6 ounces Muenster or provolone cheese

6 ounces unsliced, fully cooked Polish sausage or salami

2 cups mushrooms, halved

1 cup pimiento-stuffed green olives

1 small zucchini, cut into 1-1/2-inch-long sticks

1/2 cup vinegar

1/3 cup salad oil

1-1/2 teaspoons dried Italian seasoning, crushed

1 teaspoon crushed red pepper

1/2 teaspoon dry mustard

1 clove garlic, minced

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.

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