More Great Recipes: Appetizer | Vegan

Antipasto


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Serves | Prep Time | Cook Time

Ingredients

1 jar roasted red peppers drained and cut in strips
4 garlic cloves minced
dash of olive oil
1 jar pitted spanish manzanilla olives drained
1 can of pitted kalamata olives drained
1 jar of palmito sliced
1 jar of marinated artichokes sliced
a few peperoncinis for garnish
bunch fresh parsley chopped for garnish


In pan saute red peppers and garlic with olive oil.


Then mix with the rest of vegetables, except the garnish.


Put on platter and garnish with peperoncini and parsley.


Pairs Well With


Notes

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