Antipasto Bowl

Julesong's Note:

This is a nice assortment of veggies and cheese to take to a picnic or potluck, and is quick and easy to put together! You can make the vinaigrette ahead of time, if you like. From Cooking Light. Prep time includes chilling.

• Total Time: 7 mins
• Prep Time: 2 mins
• Cook Time: 5 mins

Ingredients:

Servings: 18

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

Reviews

[DriveThruDodger]

I made this for a potluck and everyone loved it. I think it might also be good with some pepperoni or salami added. In fact, I think you could add and subtract from this recipe easily. For example...broccoli instead of asparagus (but the asparagus is great!). Maybe a can of garbanzo beans would be good too. Or other types of olives for some variety. It is a fun recipe.

[Chef #343888 Jimshim]

This a great springtime dis to have with family or bring to a pot luck. Very colorful and great flavors.