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Ingredients

• 14 whole fresh mushrooms
• Boiling water
• 1 eggplant, peeled and cut into strips
• 1 can (13-3/4 ounces) artichoke hearts, drained and halved
• 1 sweet red pepper, sliced
• 1 green pepper, sliced
• 1 sweet yellow pepper, sliced
• 1 jar (4 ounces) chopped pimientos, drained
• 1 can (6 ounces) pitted ripe olives or 1 cup Italian ripe olives
• DRESSING:
• 1/3 cup tarragon wine vinegar
• 2 tablespoons olive oil
• 2-1/3 cups vegetable oil
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons lemon juice
• 1/2 teaspoon ground mustard
• 1/4 teaspoon paprika
• 1-1/2 tablespoons Italian seasoning
• 1/4 cup grated Parmesan cheese

Description

Find Recipes For Marinated Vegetables And Other Artichoke Hearts Recipes. Get All The Best Recipes At Taste Of Home. Recipe Directions: In A Saucepan, Cook The Mushrooms In Boiling Water For 1 Minute. Drain. In A Large Salad Bowl, Combine All Vegetables;

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