Italian Marinated Vegetables
|Canned button mushrooms||8 Ounce, drained (1 Can)|
|Green bell pepper||1 , cut into 1/2 inch strips|
|Bell pepper||1 , cut into 1/2 inch strips (Red / Yellow)|
|Carrot||1 , cut lengthwise into eighths|
|Cauliflower flowerets||2 Cup (32 tbs) (Uncooked)|
|Canned artichoke hearts||1 Pound, drained and cut in half (1 Can)|
|Green onions||6 , chopped|
|Stuffed olives||1⁄2 Cup (8 tbs)|
|Green pepper||4 Ounce (1 Jar)|
|Sliced radishes||1⁄2 Cup (8 tbs)|
|Wine vinegar||1 1⁄2 Cup (24 tbs)|
|Olive oil/Vegetables oil||4 1⁄2 Cup (72 tbs)|
|Crushed oregano||2 Teaspoon|
Combine all vegetables in large bowl.
Heat vinegar; stir in seasonings.
Cook slightly, combine with oil, pour over vegetables; mix well.
Cover and refrigerate for 24 hours before serving, stirring occasionally.
This keeps well and can be made several days ahead.
Serving size: Complete recipe
Calories 9268 Calories from Fat 8733
% Daily Value*
Total Fat 987 g1518%
Saturated Fat 137.2 g685.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2819.8 mg117.5%
Total Carbohydrates 109 g36.4%
Dietary Fiber 47.5 g189.8%
Sugars 32.9 g
Protein 33 g65.8%
Vitamin A 307.5% Vitamin C 877.1%
Calcium 54.5% Iron 123.7%
*Based on a 2000 Calorie diet