Marinated Olives, Red Pepper and Artichoke Hearts

Ingredients

• 15 kalamata olives
• 1 tsp Dijon mustard
• 3/4 cup sliced black olives
• 9 oz frozen artichoke hearts
• 1 1/2 tsp minced garlic
• 3 tbsp red wine vinegar
• 2 tbsps basil, chopped
• 1/2 cup olive oil
• 1 small onion
• 1 tbsp parsley fresh & chopped
• 1 large red bell pepper
• 4 oz mushrooms

Directions

1. Cut red pepper into match stick size strips.
2. Thaw and drain artichoke hearts. Cut lengthwise.
3. Trim and quarter mushrooms. Chop olives (use pitted olives).
4. Whisk first 6 ingredients in large bowl to blend.
5. Add vegetables and olives. Toss to coat. Season with salt and pepper.
6. Cover and refrigerate at least 2 hours, stirring occasionally. Let stand at room temperature 30 minutes before serving.
7. Note: this can be made 1 day ahead if kept refrigerated.