Eosinophilic Esophagitis Friendly Vegan Antipasto Skewers
Total time35 min
Prep time20 min
Cook time0 min
4.5(4)
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Learn more →Ingredients
6 servings
For the herb marinade
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp black pepper
For the skewers
- 1 can (14 oz) artichoke hearts, drained and halved
- 1 jar (12 oz) roasted red peppers, drained and cut into 1-inch pieces
- 1 cup pitted kalamata olives
- 1 cup cherry tomatoes
- 1 cup marinated artichoke hearts, drained
- 12 large fresh basil leaves
- 1 cup pitted green olives
For serving
- fresh basil leaves, for garnish (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper until combined.
- 2
Add the canned artichoke hearts, roasted red peppers, Kalamata olives, and green olives to the bowl and toss to coat. Let the mixture sit for 15 minutes so the vegetables absorb the marinade.
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