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
2 cups cauliflower
1/2 cup pitted ripe olives
4 ounces fresh mozzarella cheese, cubed (about 2/3 cup)
1 (14-ounce) can quartered artichoke hearts, drained
1 (11.5-ounce) jar pickled pepperoncini peppers, drained
1/2 cup cider vinegar
1/4 cup finely chopped fresh parsley
3 tablespoons extra-virgin olive oil
2 1/2 teaspoons dried oregano
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, minced
Description
Adapted From A Cooking Light Recipe.The Vinaigrette Can Be Made A Few Days In Advance. You Can Store The Completed Appetizer In The Refrigerator For Up To Eight Hours, But Don't Go Longer Than That Or It Will Affect The Texture And Flavor Of The Ingredie
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