Vegetable Antipasto Recipe

Vegetable Antipasto Recipe - 10 servings


15-ounce jar pickled beans

15-ounce jar pickled asparagus

15-ounce jar pickled snap peas

15-ounce can water-packed baby ears of corn

14 1/2-ounce can water-packed artichoke hearts

15-ounce can pitted black olives


Chill vegetables in their individual jars or cans. When ready to assemble the hours d'oeuvre, thoroughly drain vegetables. Pat dry with paper towels, if necessary. Arrange beans, asparagus, snap peas, baby corn, and artichoke hearts in individual vegetable mounds on a serving platter or tray. Tuck olives among the mounds

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