Antipasto Bowl

Total Time: 7 mins Preparation Time: 2 mins Cook Time: 5 mins

Ingredients

• Servings: 18
• 3 cups sliced pencil-thin asparagus (in 2-inch pieces, about 3/4 pound)
• 3 cups quartered button mushrooms (about 3/4 pound, i like crimini mushrooms)
• 1 cup red bell pepper, strips
• 1/2 cup pitted ripe black olives
• 4 ounces mozzarella cheese, cubed (about 1 cup)
• 1 (14 ounce) can quartered artichoke hearts, drained
• 1 (11 1/2 ounce) jar pickled pepperoncini peppers, drained
• 1/3 cup cider vinegar
• 1 teaspoon balsamic vinegar
• 2 tablespoons finely chopped fresh parsley
• 3 tablespoons chopped fresh basil
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1/4 teaspoon sugar, to taste
• 1/4 teaspoon salt, to taste
• 1/4 teaspoon fresh ground black pepper, to taste
• 3 garlic cloves, minced

Recipe

• 1 prepare a bowl of ice water.
• 2 in a covered pan, steam the sliced asparagus for 4 minutes; drain and plunge the asparagus into the ice water, then drain well.
• 3 in a large bowl, combine the asparagus, mushrooms, bell pepper, black olives, mozzarella cubes, artichoke hearts, and pepperoncini.
• 4 in a small bowl combine the vinegars and remaining ingredients and whisk well (or put it in a jar, cover, and shake well).
• 5 pour the prepared vinaigrette over the vegetable mixture and toss to coat.
• 6 place in a covered container and marinate in the refrigerator for at least 2 hours, stirring or shaking occasionally (you can marinate it longer, but no more than 8 hours, because beyond that will effect the texture).
• 7 serve either chilled or at room temperature.
• 8 note: also good with cherry tomatoes added.