marinated-olives-red-bell-pepper-artichoke-hearts-and-mushrooms-5635.json

{
    "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."
    ],
    "ingredients": [
        "1/2 cup olive oil",
        "3 tablespoons red wine vinegar",
        "2 tablespoons chopped fresh basil",
        "1 tablespoon chopped fresh Italian parsley",
        "1 1/2 teaspoons minced garlic",
        "1 teaspoon whole grain Dijon mustard",
        "1 9-ounce package frozen artichoke hearts, thawed, drained well, halved lengthwise",
        "1 large red bell pepper, cut into matchstick-size strips",
        "4 ounces small button mushrooms, trimmed, quartered",
        "1 small onion, thinly sliced (about 1/3 cup)",
        "3/4 cup pitted Kalamata olives or other brine-cured black olives, quartered lengthwise"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Mushroom",
        "Olive",
        "Onion",
        "Pepper",
        "Vegetable",
        "Appetizer",
        "Marinate",
        "Summer",
        "Sugar Conscious",
        "Vegan",
        "Vegetarian",
        "Pescatarian",
        "Paleo",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Marinated Olives, Red Bell Pepper, Artichoke Hearts and Mushrooms",
    "url": "http://www.epicurious.com/recipes/food/views/marinated-olives-red-bell-pepper-artichoke-hearts-and-mushrooms-5635"
}