Jardiniere (Italian marinated vegetables)


As part of an Antipasto, or a good cold side dish or snack, this is one of my favorites.


2 stalks celery, cut in half lengthwise and then cut in 3-inch strips

2 carrots, scraped or peeled, cut in half lengthwise and then cut in 3 inch strips

1 green bell pepper (can use green, red, yellow, etc.) remove seeds and cut in half/inch strips

1 small onion, peeled and cut in thin strips

1 small eggplant, peeled, cut in half   (not lengthwise) and then cut in 1 inch strips

1 small box mushrooms, washed and left whole

1 can artichoke hearts, drained and rinsed

1/2 head fresh cauliflower divided into florets

 20 pepperoncini (Greek Peppers in jar)

20 green olives

6 small cloves garlic, crushed or 1 tsp garlic powder

1 cup red wine vinegar

1 cup olive oil

1 tsp oregano

1 tsp salt


Put all ingredients in large pot, bring to boil, cover and cook for 4 minutes, stir occasionally. Turn off the heat and leave covered in pot until cool. Jar, refrigerate and enjoy.


Mary Negris writes:

I first learned of this dish from an Italian cook while visiting Camp Woodhaven in Massachusetts. She was making jardinière and I knew from the aroma that I would love it even before I tasted it. I quickly wrote down the ingredients as she dictated what she had in the pot. It has been a special treat on our table for the past 40 years. When we have a family gathering, it is always requested by someone.

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