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Recipe Summary

Yield:
20 to 25 appetizer servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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