Antipasta

Author: Janet Hudson Status: published Published: Sep 07,2009 license cc-by tags: Vegan, Redpepper, Marjoram, Thyme, EVOO, Winevinegar, Agave, Veggies, 0   Share on Facebook Share on Twitter

Cool on a hot day, recipe coming.

I used one rib celery, 1 cup artichoke hearts, 1/2 red bell pepper, 1/2 yellow bell pepper, 5 whole cloves garlic, 1/2 cup baby corn, 1/2 cup mixed olives, 1/2 cup baby carrots.
Cut up veggies and pour over the following marinade (let sit over night):
1/2 cup wine vinegar
1/2 cup EVOO
2 tsp thyme
2 tsp marjoram
Pinch red pepper flakes
3 tsp agave syrup
1/2 tsp lemon zest

Feeds 4 plus.

Comments