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Great Antipasto

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 cups carrots -- chopped

    2. 1 cup green pepper -- chopped

    3. 1 cup cauliflower; florets -- cut i

    4. 1 cup mushrooms -- quartered

    5. 1/2 cup celery -- chopped

    6. 2 tomatoes -- chopped and seeded

    7. 1 cup black olives -- sliced

    8. 1/2 cup onions; small -- pickled, cho

    9. 1/2 cup artichoke hearts -- jar of ma

    10. 1 cup tomato sauce -- or 8 oz can 3/4 cup ketchup

    11. 3 teaspoons oil -- olive

    Instructions Jump to Ingredients ↑

    1. Preparation : In large saucepan, bring carrots, peppers, cauliflower, mushrooms, pickles, celery, black olives, onions, artichoke hearts, tomato sauce, ketchup and olive oil to a boil. Reduce heat and simmer, covered 20 to 30 minutes till carrots are tender crisp, stirring occasionally. Drain tuna, add to vegetable mixture, and simmer for 5 minutes longer, letting tuna break up into smaller pieces. Transfer to serving containers. Keeps 1 week in fridge, up to 3 months in freezer. Best made in late summer with locally grown vegetables. Wonderful on toasted french bread or as a spread on crackers.

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