Description
A great way to start your Italian meal! I usually serve it with crusty bread slices that have been toasted in the oven until crisp for dipping into the marinade. Keeps for a week in the refrigerator and the longer it stands the better it gets!
Ingredients
- 3 (6.5 ounce) jars marinated artichoke hearts, undrained
- 1 (12 ounce) jar roasted red bell peppers, drained and sliced
- 1 (15 ounce) can black olives, drained
- 1 pound smoked provolone cheese, diced
- ⅓ cup olive oil
- ½ cup balsamic vinegar
- ½ teaspoon dried oregano
- 1 clove garlic, finely chopped
- 1 pinch salt and pepper to taste
- 8 fresh basil leaves, cut into thin strips
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Servings: 8