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

Description

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