Marinated Olives, Red Pepper and Artichoke Hearts

Ingredientes

• 3/4 taza, con rodajas black olives
• 2 cucharadas basil, chopped
• 1/2 taza olive oil
• 4 onza mushrooms
• 1 pequeño onion
• 1 cucharada parsley fresh & chopped
• 1 grande red bell pepper
• 1 1/2 tsp minced garlic
• 15 kalamata olives
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 9 oz frozen artichoke hearts

Instrucciones

1. Cut red pepper into match stick size strips.
2. Thaw and drain artichoke hearts. Cut lengthwise.
3. Trim and quarter mushrooms. Chop olives (use pitted olives).
4. Whisk first 6 ingredients in large bowl to blend.
5. Add vegetables and olives. Toss to coat. Season with salt and pepper.
6. Cover and refrigerate at least 2 hours, stirring occasionally. Let stand at room temperature 30 minutes before serving.
7. Note: this can be made 1 day ahead if kept refrigerated.