Kickin’ Crudite with Mediterranean Relish
2019-07-06- Prep Time : 45m
- Cook Time : 20m
- Ready In : 5m
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Ingredients
- 2 teaspoons olive oil
- 1 cup finely chopped onion
- 1 tablespoon garlic, minced
- 1 cup canned crushed tomatoes with added puree
- 1 teaspoon fresh lemon juice
- 1/4 cup coarsely chopped drained oil-packed sun-dried tomatoes
- 1/4 cup pitted green olives
- 1/4 cup fresh basil leaves
- 4 large drained canned artichoke hearts
- 2 tablespoons chopped fresh parsley
- 2 tablespoons toasted pine nuts
Method
Step 1
Heat oil in medium nonstick skillet over medium heat. Add onion and saute until just beginning to soften. Add garlic and cook for 1 minute. Stir in tomatoes and lemon juice. Bring to simmer, remove from heat. Combine sun-dried tomatoes and next 5 ingredients in processor. Process until vegetables are finely chopped.
Step 2
Transfer to medium bowl, stir in tomato mixture. Season with salt and pepper. Serve with vegetables.