Olive Antipasto

Ingredients

1 teaspoon capers
1 medium clv garlic, minced
1/4 teaspoon crushed red pepper
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

Creator:

Anonymous

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