| Servings | Prep Time | Cook Time |
|---|---|---|
| 5 | 0 mins | 0 mins |
| 1. | Cut red pepper into match stick size strips. |
| 2. | Thaw and drain artichoke hearts. Cut lengthwise. |
| 3. | Trim and quarter mushrooms. Chop olives (use pitted olives). |
| 4. | Whisk first 6 ingredients in large bowl to blend. |
| 5. | Add vegetables and olives. Toss to coat. Season with salt and pepper. |
| 6. | Cover and refrigerate at least 2 hours, stirring occasionally. Let stand at room temperature 30 minutes before serving. |
| 7. | Note: this can be made 1 day ahead if kept refrigerated. |
|
There are 285 calories in 1 serving of Marinated Olives, Red Pepper and Artichoke Hearts.
Calorie split: 81% fat, 15% carbs, 4% protein.
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| Serving Size | 1 serving |
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