Marinated Italian Vegetable Toss
- 1 can (13.75 oz) quartered artichoke hearts, drained
- 1/2 of 16 oz/473 mL can chickpeas, rinsed and drained
- 1 cup grape tomatoes 250 mL
- 1/4 cup (1 oz/28 g) part-skim mozzarella cheese, cut into 1/4-inch (0.64-cm) cubes 60 mL
- 8 pitted kalamata olives
- 1/2 medium green bell pepper, cut into strips
- 2-3 Tbsp fresh oregano leaves 30-45 mL or 1 Tbsp (15 mL) dried oregano leaves
- 1 1/2 tsp chopped fresh rosemary leaves 7 mL (or 1/2 tsp/2 mL dried rosemary leaves)
- 2 Tbsp canola oil 30 mL
- 1 Tbsp red wine vinegar 15 mL
- 1 medium garlic clove, minced
- 1/8 tsp dried red pepper flakes 0.5 mL
- 1. In medium bowl, combine all ingredients and toss gently, yet thoroughly, until well coated. Serve with wooden picks or forks.
- Tip: Double the recipe and use leftovers as a topping for a luncheon pasta or green salad.
1/3 cup (75 mL)
|Total Fat||3.5 g|
|Saturated Fat||0.5 g|
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