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Relish Tray

  • Yield: About 12 servings


  • 1/2 pound green beans, ends trimmed
  • 1 pound baby carrots
  • 1 head cauliflower, cut into florets
  • 1/2 pound celery, cut into 3-inch pieces
  • One 1-pound jar Kalamata olives packed in vinegar brine and olive oil
  • One 11.5-ounce jar pickled peperoncini
  • One 16-ounce jar pickled hot cherry peppers
  • One 10-ounce jar pickled imported Spanish Queen olives stuffed with pimientos
  • One 8-ounce jar pickled Holland cocktail onions
  • 20 fresh basil leaves
  • 6 sprigs fresh thyme
  • 6 sprigs fresh oregano
  • 2 tablespoons chopped fresh parsley leaves
  • 1 teaspoon red pepper flakes
  • 1 cup olive oil


  • 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 before serving in shallow glass dishes.