Look, I get it — those fancy marinated vegetables at the deli counter cost more per pound than good steak. This version costs about $1.50 per serving and tastes better than anything you'll buy pre-made.
Bring a large pot of salted water to boil. Add mushrooms and cook for 3 minutes, then drain well and transfer to a large mixing bowl. (Don't skip the blanching — it removes any funkiness from the mushrooms and helps them absorb the marinade better.)
Add the drained artichokes plus about 2 tablespoons of their brine to the mushrooms. The brine adds free flavor and helps stretch the marinade.
Stir in the garlic, green onions, olives, and roasted red pepper.
In a small bowl, whisk together olive oil, vinegar, sherry, salt, oregano, and black pepper until well combined. Pour over the vegetables and mix thoroughly.
Cover and refrigerate for at least 4 hours, stirring every hour or so to redistribute the marinade. This keeps for up to a week in the fridge.
Store-brand jarred roasted peppers work perfectly here and cost half what the fancy ones do. If you don't have sherry, substitute with more vinegar or a splash of white wine. This improves with time — day two is even better than day one.
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