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Catherine's Vegetable Antipasto Sauce

A vibrant blend of vegetables, herbs, and spices that serves as a versatile condiment, perfect for appetizers, pasta, and more.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Dip, Sauce
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup roasted red peppers, chopped
  • 1 cup artichoke hearts, chopped
  • 1 cup black olives, sliced
  • 1 cup green olives, sliced
  • 1 cup mushrooms, chopped
  • 1/2 cup sun-dried tomatoes, chopped
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons vinegar
  • 1 tablespoon Italian seasoning
  • Salt and pepper to taste

Method
 

Preparation
  1. Gather and chop all your veggies: roasted red peppers, artichokes, olives, mushrooms, and sun-dried tomatoes. Mince the garlic.
  2. In a large bowl, combine the chopped vegetables, garlic, olive oil, vinegar, and Italian seasoning.
  3. Add salt and pepper to taste, mixing thoroughly.
  4. Adjust seasoning as desired—add more vinegar for tanginess or olive oil for richness.
  5. Let your antipasto sauce chill in the refrigerator for at least 30 minutes to meld flavors.
Serving
  1. Serve the sauce with bread, as a spread, or over dishes of your choice.

Notes

Use fresh vegetables and herbs for the best flavor. Customize ingredients to your liking. Let it marinate for improved taste.