Reasor's www.reasors.com
976 Ratings

Recipe Views: 3328
Nutritional Information
Nutrition information not available
Marinated Italian Vegetable Toss
Recipe Courtesy of shoptocook.com
    Ingredients
  • 1 can (13.75 oz.) Quartered Artichoke Hearts, drained
  • 1/2 of 16 Oz. Can Chickpeas, rinsed and drained
  • 1 cup Grape Tomatoes (250 ml)
  • 1/4 cup (1 oz./28 g) Part-skim Mozzarella Cheese, cut into 1/4-in. cubes (60 ml)
  • 8 Pitted Kalamata Olives
  • 1/2 Medium Green Pepper, cut into strips
  • 2-3 Tbsp. (30-45 ml) Fresh Oregano Leaves or 1 Tbsp. (15 ml) Dried Oregano Leaves
  • 1 1/2 teaspoons (7 ml) Chopped Fresh Rosemary Leaves or 1/2 Tsp. (2 ml) Dried Rosemary Leaves
  • 2 tablespoons Canola Oil (30 ml)
  • 1 tablespoon Red Wine Vinegar (15 ml)
  • 1 Medium Clove Garlic, minced
  • 1/8 teaspoon Red Pepper Flakes (.5 ml)

Add Ingredients to Shopping List

Directions
  1. Combine all ingredients in a medium bowl and toss gently, yet thoroughly, until well coated.
  2. Serve with wooden picks or forks.
  3. Fast Tip: In addition to bringing out ingredient flavors, canola oil binds the herbs to the vegetables. Double the recipe and use leftovers as a topping for a luncheon pasta or green salad.
Servings: 12 Serving size is 1/4 c. (75 mL)
Prep Time: 15 minutes
Notes: Nutritional information: Calories: 65; Saturated Fat: 4g; Cholesterol: 0mg; Total Carbs: 6g; Fiber: 2g; Protein: 2g; Sodium: 140mg; Photo by Taran Z.@2009 from "The Heart-Smart Diabetes Kitchen."