Antipasto Bowl

Ingredients

• 3 cups (2-inch) sliced asparagus (about 3/4 pound)
• 3 cups quartered mushrooms (about 3/4 pound)
• 1 cup red bell pepper strips
• 1/2 cup pitted ripe olives
• 3 ounces part-skim mozzarella cheese, cubed (about 2/3 cup)
• 1 (14-ounce) can quartered artichoke hearts, drained
• 1 (11.5-ounce) jar pickled pepperoncini peppers, drained
• 1/3 cup cider vinegar
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons dried oregano
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 garlic cloves, minced

Preparation

1. Steam asparagus, covered, for 2 minutes. Drain and plunge into ice water; drain well. Combine the asparagus, mushrooms, and the next 5 ingredients (mushrooms through pepperoncini peppers) in a large bowl.
2. Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Pour vinaigrette over the vegetable mixture, tossing gently to coat. Cover and marinate in refrigerator 2 hours; stir occasionally.
3. Note: Can be served chilled or at room temperature.