Yield
20 to 25 appetizer servings

How to Make It

Step 1

Combine first 7 ingredients in a saucepan; bring to a boil. Cool.

Step 2

Cook Brussels sprouts according to package directions; drain.

Step 3

Cut bell peppers into thin strips. Slice onion, zucchini, and yellow squash; separate onion into rings. Cut broccoli into flowerets. Drain olives and artichoke hearts. Place vinegar mixture and vegetables in a large zip-top plastic bag. Seal and chill 8 hours, turning occasionally.

Step 4

Add mushrooms and tomatoes, and toss gently. Serve immediately.

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