This is a perfect appetizer for any Italian meal. Great along side a cheese , and meat board. It serves a bunch and it sure isn’t in the same ole’ same ole’ appetizer category.
| Prep Time | 1 hour |
| Passive Time | 24 hours |
| Servings |
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Ingredients
- 1 cup cauliflower florettes blanched
- 1 cup carrots cut on the bias or miniature, blanched
- 1 cup grape tomatoes
- 1 cup button mushrooms canned, or saute'd and cooled
- 1 cup artichoke hearts not marinated
- 1 cup mixed olives black, stuffed green and Kalamata
- 1 cup mixed peppers greek pepperoncini, and sweet cherry peppers
Dressing
- 1 cup olive oil
- 1/3 cup red wine or balsamic vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon oregano flakes
- 1/2 teaspoon dry basil
- 2 cloves garlic minced
- salt and pepper to taste
Bread
Ingredients
Dressing
Bread
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Instructions
- Cut off top of bread loaf and remove the center of the bread to leave about a 1/2 inch crust. Brush with olive oil and place in a warm oven until dry and crisp, checking regularly. Remove and cool.
Vegetables
- Trim and prepare all vegetables, mix together in a large bowl.
- Mix together all dressing ingredients and pour over the vegetables. Stir well and cover, allowing vegetables to marinate over night. ( with the exception of the green beans or zucchini.)
- Add 1 cup sliced zucchini or trimmed green beans to vegetable mixture. Spoon into bread loaf with a slotted spoon and serve.
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