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

This Assortment Of Vegetables And Cheese Takes Less Than 30 Minutes To Prepare, But If You Want To Get As Much As Possible Done In Advance, Make The Vinaigrette A Few Days Early. You Can Store This Appetizer In The Refrigerator For Up To Eight Hours, But

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