Marinated Vegetable Appetizers



20 to 25 appetizer servings

Recipe from

Southern Living


1 cup red wine vinegar
1/2 cup vegetable oil
1/2 cup olive oil
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon cracked pepper
1 teaspoon dried oregano
1 (10-ounce) package frozen brussels sprouts
2 green bell peppers
1 yellow onion
2 zucchini
4 small yellow squash
1 pound fresh broccoli
1 (5.75-ounce) can jumbo pitted ripe olives, undrained
1 (6-ounce) jar jumbo pimiento-stuffed olives, undrained
1 (14-ounce) can quartered artichoke hearts, undrained
1 (8-ounce) package fresh small mushrooms
1 pint cherry tomatoes


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

Cook Brussels sprouts according to package directions; drain.

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.

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