Recipe

Antipasto Bowl Recipe

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Ingredients

2 tsps dried oregano
3 garlic cloves, minced
1/4 tsp salt
3 c (2-inch) sliced asparagus (about 3/4 lb)
1 c red bell pepper strips
1/4 c finely sliced fresh parsley
1 tsp sugar
1/2 c pitted ripe olives
1 (14-oz) can quartered artichoke hearts, drained
3 oz part-skim mozzarella cheese, cubed (about 2/3 c)
1 (11.5-oz) jar pickled pepperoncini peppers, drained
1/3 c cider vinegar
3 c quartered mushrooms (about 3/4 lb)
2 tbsps extra-virgin olive oil
1/4 tsp black pepper

Directions

Step #1 Steam asparagus, covered, for 2 mins.
Step #2 Drain & plunge into ice water; drain well.
Step #3 Combine the asparagus, mushrooms, & the next 5 ingredients (mushrooms through pepperoncini peppers) In a large-ish bowl.
Step #4 Combine vinegar & remaining ingredients in a small bowl; stir well with a whisk.
Step #5 Pour vinaigrette over the vegetable mixture, tossing carefully to coat.
Step #6 Cover up & marinate in refrigerator 2 hrs; stir every once in awhile.
Step #7 Note: Can be served chilled or at about room temp.
Enjoy the Antipasto Bowl recipe

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