Spring Means...Marinated Olives, Red Bell Pepper, Artichoke Hearts and Mushrooms.

1/2 cup olive oil

3 tablespoons red wine vinegar

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh Italian parsley

1 1/2 teaspoons minced garlic

1 teaspoon whole grain Dijon mustard

1 9-ounce package frozen artichoke hearts, thawed, drained well, halved lengthwise

1 large red bell pepper, cut into matchstick-size strips

4 ounces small button mushrooms, trimmed, quartered

1 small onion, thinly sliced (about 1/3 cup)

3/4 cup pitted Kalamata olives or other brine-cured black olives, quartered lengthwise

1. Step 1

   Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving.)

2. Step 2

   Transfer mixture to bowl and serve.

   Outstanding in flavor and freshness, these marinated vegetables are unlike anything you'll find in a jar or deli case. But do make a trip to your local Italian delicatessen for sliced assorted cold cuts and crusty bread to go with the vegetables. It all adds up to an impressive no-hassle starter.

   https://www.epicurious.com/recipes/food/views/marinated-olives-red-bell-pepper-artichoke-hearts-and-mushrooms-5635

I would also add cooked chick peas and raw red onion.