Mixed Marinated Vegetables

Fresh fennel and broccoli meet marinated artichokes, mushrooms and olives in this flavor-packed side dish. MORE+ LESS-

By Betty Crocker Kitchens

September 15, 2004

Ingredients

large fennel bulbs, cut into 1-inch pieces

pound broccoli, separated into flowerets

ounces mozzarella cheese, cut into 1/2-inch cubes

jars (6 ounces each) marinated artichoke hearts, drained

jar (8 ounces) marinated mushrooms, undrained

jar (10 ounces) Kalamata olives, drained and pitted

1/2

cup olive or vegetable oil

1/2

cup red wine vinegar

tablespoons lemon juice

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1

Toss all ingredients except oil, vinegar and lemon juice in shallow glass or plastic dish.
2

Shake oil, vinegar and lemon juice in tightly covered container. Pour over vegetable mixture; toss. Cover and refrigerate at least 2 hours until chilled. Toss before serving.

Kalamatas are almond-shaped Greek olives that range from 1/2 to 1 inch in length. They are rich and fruity in flavor with a dark eggplant color.
Not crazy about Kalamatas? Use one can of pitted ripe olives. Pick up the small can--about 6 ounces--and drain them before using.