Olive Antipasto
Ingredients
1 cup extra-virgin olive oil
1 teaspoon capers
1 medium clv garlic, minced
1/4 teaspoon crushed red pepper
1 bay leaf
1 cup ripe olives
1 cup cauliflower, blanched
3/4 cup carrots, blanched
1/2 cup celery
1 cup sliced zucchini
Preparation
1
Combine oil, vinegar, capers, garlic, red pepper and bay leaf. Add remaining ingredients. Cover and refrigerate at least 4 hours, stirring occasionally.
2
Discard bay leaf. Recipe may be doubled.
.
Yield:
6.0 servings
Added:
Tuesday, December 29, 2009 - 11:40pm
