Recipe for Creole Relish Tray

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Yield:

Ingredients:

Amount	Ingredient
1/2 lb	green beans ends trimmed
1 lb	baby carrots
1 x	cauliflower head cut into florets
1/2 lb	celery cut 3" pieces
1 jar	Kalamata olives packed in vinegar brine
	and olive oil - (16 oz)
1 jar	pickled peperoncini - (11 1/2 oz)
1 jar	pickled hot cherry peppers - (16 oz)
1 jar	pickled imported Spanish Queen olives
	stuffed with pimientos - (10 oz)
1 jar	pickled Holland cocktail onions - (8 oz)
20 x	fresh basil leaves
6 x	fresh thyme sprigs
6 x	fresh oregano sprigs
2 tbl	chopped fresh parsley leaves
1 tsp	red pepper flakes
1 cup	olive oil

Instructions:

Instructions: Blanch the green beans and carrots separately in a large pot of boiling salted water for 4 to 5 minutes. Drain, and shock in ice water to cool.

Put all of the ingredients in a large glass bowl. Toss to coat the vegetables evenly with the olive oil. Refrigerate for 8 hours.

Serve in shallow glass dishes with the crackers.

This recipe yields about 12 servings.

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