Marinated Olives Red Bell Pepper Artichoke Hearts And Mushrooms Recipes

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MARINATED MUSHROOMS WITH RED BELL PEPPERS



Marinated Mushrooms with Red Bell Peppers image

This is perfect for a buffet or as a football appetizer menu addition. I make these a couple of days ahead and store them in a glass jar. Even non-mushroom-eaters like this one. On occasion, I kick this up by adding 1/8 teaspoon red pepper flakes instead of the black pepper.

Provided by NONA

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 5h

Yield 12

Number Of Ingredients 12

½ cup red wine vinegar
⅓ cup water
2 tablespoons corn oil
1 teaspoon white sugar
1 tablespoon chopped onion
1 tablespoon chopped fresh parsley
½ teaspoon dried basil
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
2 (16 ounce) packages fresh mushrooms, stems removed
½ red bell pepper, diced

Steps:

  • Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 4.2 g, Fat 2.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 53 mg, Sugar 1.8 g

MARINATED MUSHROOMS & ARTICHOKES



Marinated Mushrooms & Artichokes image

I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. -Marcia Doyle, Pompano, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 16 servings (1/2 cup each).

Number Of Ingredients 13

2 pounds medium fresh mushrooms, halved
2 cans (14 ounces each) water-packed quartered artichoke hearts, drained
1-1/2 cups water
1 cup cider vinegar
1/2 cup olive oil
1 bay leaf
1-1/2 teaspoons salt
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 garlic clove, minced
1/2 teaspoon pepper
1 tablespoon minced fresh parsley
Additional parsley

Steps:

  • In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.

Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

MEDITERRANEAN PASTA W/ ROASTED RED PEPPERS AND ARTICHOKES



Mediterranean Pasta w/ Roasted Red Peppers and Artichokes image

A 20 minute pasta dish with lots of flavor and no guilt.

Provided by Jenn Sebestyen

Categories     Main Dish     Pasta

Time 25m

Number Of Ingredients 10

16 ounces penne pasta (or pasta of choice (gluten free, if desired))
1 jar (12 ounces) roasted red peppers (drained and chopped)
1 jar (12 ounces) artichoke hearts (drained and chopped)
1 pint cherry tomatoes (halved)
2 tablespoons extra virgin olive oil
2 garlic cloves (minced)
juice and zest of 1 medium lemon
1 tablespoon dried oregano
salt and pepper (to taste)
1/4 cup sliced pitted Greek olives (optional)

Steps:

  • Cook penne according to package directions.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
  • Add the peppers, artichokes and tomatoes and cook, stirring frequently, until veggies start to give off some liquid. About 15 minutes.
  • Add the lemon juice, lemon zest, olives (if using), oregano, salt and pepper and stir. Cook for 1-2 minutes to combine the flavors.
  • When penne is done, drain and add to the vegetables. Toss well to combine. Taste and adjust seasoning, if necessary. Add another squeeze of lemon, extra dash of salt, or perhaps a drizzle of olive oil, if desired.
  • Serve with some crusty bread of course!

Nutrition Facts : Calories 240 kcal, Carbohydrate 36 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Sodium 244 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving

MARINATED OLIVES, RED BELL PEPPER, ARTICHOKE HEARTS AND MUSHROOMS



Marinated Olives, Red Bell Pepper, Artichoke Hearts and Mushrooms image

Categories     Mushroom     Olive     Onion     Pepper     Vegetable     Appetizer     Marinate     Summer     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 11

1/2 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh Italian parsley
1 1/2 teaspoons minced garlic
1 teaspoon whole grain Dijon mustard
1 9-ounce package frozen artichoke hearts, thawed, drained well, halved lengthwise
1 large red bell pepper, cut into matchstick-size strips
4 ounces small button mushrooms, trimmed, quartered
1 small onion, thinly sliced (about 1/3 cup)
3/4 cup pitted Kalamata olives or other brine-cured black olives, quartered lengthwise

Steps:

  • Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving.)
  • Transfer mixture to bowl and serve.

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