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Prep Time: 20 Minutes Cook Time: 10080 Minutes |
Ready In: 10100 Minutes Servings: 4 |
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Kitchen sink antipasti Ingredients:
1 (15 ounce) can kidney beans |
2 (15 ounce) cans artichoke hearts, plain |
1 (8 ounce) can sliced mushrooms |
1 (15 ounce) can cut green beans |
1 (15 ounce) can garbanzo beans |
1 (8 ounce) jar roasted red peppers |
1 tablespoon dried parsley |
1 -2 cup california-blend frozen vegetables, cooked just tender |
1 red onion, slivered |
4 garlic cloves, smashed |
2 (16 ounce) bottles italian salad dressing, made with olive oil |
Directions:
1. Rinse and drain kidney beans, place in large bowl.
2. Drain will and add remaining canned goods. Mix in parsley.
3. Stir in California mix, halve or quarter larger pieces.
4. In each of 4 clean quart wide mouth jars, place 1/4 red ohion, slivered and 1 clove smashed garlic. Divide mixture between the jars.
5. Shake bottle of dressing well and pour into prepared jars, filling each to the top.
6. Cover jars and shake. Store covered in refridgerater, shaking daily, for one week before using, if you can wait that long.
7. For a main dish: add per serving 2 oz mozarella in 1/2 inch cubes, 2 oz genoa salami, and garnish with tomato wedges. Serve on lettuce, leaves or salad.
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