Ingredients Jump to Instructions ↓

  1. 1/2 pound green beans, ends trimmed

  2. 1 pound baby carrots

  3. 1 head cauliflower, cut into florets

  4. 1/2 pound celery, cut into 3-inch pieces

  5. One 1-pound jar Kalamata olives packed in vinegar brine and olive oil

  6. One 11 1/2-ounce jar pickled peperoncini

  7. One 16-ounce jar pickled hot cherry peppers

  8. One 10-ounce jar pickled imported Spanish Queen olives stuffed with pimientos

  9. One 8-ounce jar pickled Holland cocktail onions

  10. 20 fresh basil leaves

  11. 6 sprigs fresh thyme

  12. 6 sprigs fresh oregano

  13. 2 tablespoons chopped fresh parsley leaves

  14. 1 teaspoon red pepper flakes

  15. 1 cup olive oil

Instructions Jump to Ingredients ↑

  1. Blanch the green beans and carrots separately in a large pot of boiling salted water for 4 to 5 minutes. Drain, and shock in ice water to cool.

  2. Put all of the ingredients in a large glass bowl. Toss to coat the vegetables evenly with the olive oil. Refrigerate for 8 hours before serving in shallow glass dishes.

  3. Yield : about 12 servings


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