Category: not set
Cuisine: not set
1 large garlic clove minced
2 tablespoons balsamic vinegar
2 tablespoons red-wine vinegar
1/2 teaspoon crumbled dried rosemary
1 teaspoon dried basil crumbled
1 teaspoon dried orégano crumbled
1/4 teaspoon dried hot red pepper flakes or to taste
1/2 cup olive oil
3 large carrots cut diagonally into 1/4-inch-thick slices
2 small fennel bulbs (about 1 1/2 pounds) cut crosswise into 1/4-inch-thick slices (about 3 cups)
2 red bell peppers roasted and cut into strips
2 yellow bell peppers roasted and cut into strips
a 12-ounce jar peperoncini (pickled Tuscan peppers rinsed and drained well
3/4 pound black or green brine-cured olives or a combination
1/4 pound sun-dried tomatoes packed in oil drained and cut into strips
3/4 pound marinated or plain bocconcini (small mozzarella ba available at specialty foods shops and some supermarkets)
1/2 pound pepperoni or soppressata (hard Italian sausage available at Italian markets, some butcher shops, and, some specialty foods shops), cut crosswise into 1/4-inch-thick slices and the slices quartered
two 7-ounce jars marinated artichoke hearts rinsed and drained well
1/3 cup minced fresh parsley leaves plus if desired, parsley sprigs for garnish
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