More Marinated Veggies

This version of marinated vegetables is good on a salad, but if you cut them a bit smaller, it makes a great relish for sandwiches, similar to New Orleans’muffuletta.
½ teaspoon minced garlic
½ cup (120 ml) vinegar
½ cup (120 ml) olive oil
1 teaspoon oregano
½ cup (35 g) chopped mushrooms
¼ cup (25 g) chopped black olives
¼ cup (25 g) chopped green olives
½ cup (82 g) cooked chickpeas
½ cup (80 g) chopped onion
½ cup (150 g) chopped artichoke hearts

Combine first 4 ingredients. Add any or all of the remaining ingredients, cutting raw vegetables into bite-size chunks and draining liquids from those in cans.Marinate up to 24 hours.

Yield: 24 servings
Each with: 18 g water; 53 calories (81% fromfat,  3%  from  protein,  15%  from  carb);  0  gprotein;  5  g  total  fat;  1  g  saturated  fat;  4  gmonounsaturated fat; 1 g polyunsaturated fat; 2 gcarb; 1 g fiber; 0 g sugar; 10 mg phosphorus; 7mg calcium; 0 mg iron; 42 mg sodium; 32 mgpotassium; 21 IU vitamin A; 0 mg vitamin E; 1mg vitamin C; 0 mg cholesterol