MARINATED OLIVES, RED PEPPER, AND ARTICHOKE HEARTS

Yield: 6 servings

1/2 cup olive oil 3 tablespoons red wine vinegar 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh Italian parsley 1 1/2 teaspoons minced garlic 1 teaspoon whole grain Dijon mustard 9 ounce package frozen artichoke hearts, thawed, drained well and halved lengthwise 1 large red bell pepper, cut into matchstick-size strips 4 ounces small button mushrooms, trimmed, quartered 1 small onion, thinly sliced 3/4 cup pitted Kalamata olives, (brine-cured) black olives, quartered lengthwise

Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasiionally. This can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving. Transfer mixture to bowl and serve.

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