Relish Tray

Ingredients

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

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 before serving in shallow glass dishes.

Yield: about 12 servings