Ingredients
- Marinade:1 tablespoon chopped fresh flat-leaf parsley1 tablespoon chopped fresh basil3 tablespoons white wine vinegar2 teaspoons extra-virgin olive oil1/2 teaspoon saltDash of sugarDash of freshly ground black pepper1 garlic clove, crushedVegetables:8 baby artichokes (about 1 1/2 pounds)20 small red potatoes (about 12 ounces)3 bunches baby carrots, with tops (about 1 1/2 pounds), peeled2 bunches small radishes, with tops (about 1 1/2 pounds)1 cup torn radicchio1 head Belgian endive, separated into leaves (about 4 ounces)Remaining Ingredients:20 pitted ripe olives3 ounces fresh mozzarella cheese, torn into bite-sized pieces
Description
The Vegetables Can Marinate For A Couple Of Hours, So All You'll Have To Do At Party Time Is Arrange Them On A Platter And Top With Olives And Cheese. Immediately Place The Prepared Vegetables In The Marinade So They Won't Discolor. Be Sure To Use Fresh M
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter