Marinated Olives, Red Bell Pepper, Artichoke Hearts and Mushrooms

• 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
• 1 9-ounce package frozen artichoke hearts, thawed, drained well, halved lengthwise
• 1 large red bell pepper, cut into matchstick-size strips
• 4 ounces small button mushrooms, trimmed, quartered
• 1 small onion, thinly sliced (about 1/3 cup)
• 3/4 cup pitted Kalamata olives or other brine-cured black olives, quartered lengthwise

1. Whisk first 6 ingredients in large bowl to blend.
2. Add vegetables and olives.
3. Toss to coat.
4. Season with salt and pepper.
5. Cover and refrigerate at least 2 hours, stirring occasionally.
6. (Can be made 1 day ahead.
7. Keep refrigerated.
8. Let stand at room temperature 30 minutes before serving.)
9. Transfer mixture to bowl and serve.

olive oil, red wine vinegar, fresh basil, fresh italian parsley, garlic, whole grain dijon mustard, well, red bell pepper, button mushrooms, onion, olives

Taken from www.epicurious.com/recipes/food/views/marinated-olives-red-bell-pepper-artichoke-hearts-and-mushrooms-5635 (may not work)