- 2 Green Peppers – medium-sized, chopped
- 1 Red Pepper – medium-sized, chopped
- 1 Yellow Pepper – medium-sized, chopped
- 1/2 lb Zucchini – chopped
- 4 T Olive Oil
- 4 T Red Wine Vinegar
- 1 c Black Olives – pitted, coarsely chopped
- 2 Tomatoes – large, chopped
- 2 T Parsley – fresh, chopped
- 12 oz Artichoke Hearts – marinated, drained
- 5 clove Garlic – chopped
- Salt – to taste
- Pepper – to taste
- 4-6 oz Feta Cheese – crumbled
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Combine the peppers, zucchini, olive oil, vinegar, olives, tomatoes, parsley, artichoke hearts, garlic, salt, pepper and feta cheese in a large bowl. Mix well. Serve with baguettes or tortilla chips.
Serves 20
Alicia Knab, Hollidaysburg
Finalist
2005 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest
