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Vegetable Antipasto Recipe |
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Vegetable Antipasto Recipe - 10 servingsIngredients: 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 |
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Method: 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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