Marinated Vegetables, Cheese, and Sausage

[marlaoh]

Marinated Vegetables, Cheese, and Sausage

Source: Better Homes and Gardens

1 10-ounce package frozen artichoke hearts
6 ounces Muenster or provolone cheese
6 ounces unsliced, fully cooked Polish sausage or salami
2 cups mushrooms, halved
1 cup pimiento-stuffed green olives
1 small zucchini, cut into 1-1/2-inch-long sticks
1/2 cup vinegar
1/3 cup salad oil
1-1/2 teaspoons dried Italian seasoning, crushed
1 teaspoon crushed red pepper
1/2 teaspoon dry mustard
1 clove garlic, minced
1 cup cherry tomatoes, halved


1. Cook artichoke hearts according to package directions. Drain and cool. Place in a large nonmetal bowl. Cut cheese and sausage into 1/2-inch cubes. Add to bowl. Toss in mushroom halves, olives, and zucchini sticks.
2. In a screw-top jar combine vinegar, oil, Italian seasoning, red pepper, dry mustard, and garlic. Cover and shake well; pour over ingredients in bowl. Cover and refrigerate for at least 4 hours or up to 24 hours, stirring occasionally. Just before serving, gently stir in the cherry tomato halves. Serve with wooden picks or over salad greens. Makes 16 appetizer servings.
Make-Ahead Tip: May be made up to 1 day ahead.