Outstanding in flavor and freshness, these marinated vegetables are unlike anything you’ll find in a jar or deli case. But do make a trip to your local Italian delicatessen for sliced assorted cold cuts and crusty bread to go with the vegetables. It all adds up to an impressive no-hassle starter.

Serves 6.

INGREDIENTS

  • 1/2cup olive oil
  • 3tablespoons red wine vinegar
  • 2tablespoons chopped fresh basil
  • 1tablespoon chopped fresh italian parsley
  • 1 1/2teaspoons minced garlic
  • 1teaspoon whole grain dijon mustard
  • 19-ounce package frozen artichoke hearts, thawed, drained well, halved lengthwise
  • 1large red bell pepper, cut into matchstick-size strips
  • 4ounces small button mushrooms, trimmed, quartered
  • 1small onion, thinly sliced (about 1/3 cup)
  • 3/4cup pitted kalamata olives or other brine-cured black olives, quartered lengthwise

    DIRECTIONS

    Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving.)


    Transfer mixture to bowl and serve.