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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