Antipasto Bowl

17 ingredients
8 steps

Ingredients

  • 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

Directions

  1. 1
    Prepare a bowl of ice water.
  2. 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. 3
    In a large bowl, combine the asparagus, mushrooms, bell pepper, black olives, mozzarella cubes, artichoke hearts, and pepperoncini.
  4. 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. 5
    Pour the prepared vinaigrette over the vegetable mixture and toss to coat.
  6. 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. 7
    Serve either chilled or at room temperature.
  8. 8
    Note: also good with cherry tomatoes added.

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