Antipasto Bowl

Antipasto Bowl
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon salt
  • 1 teaspoon sugar
  • 1 (11.5-ounce) jar pickled pepperoncini peppers, drained
  • 3 garlic cloves, minced
  • 1/3 cup cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • + 8 more ingredients
    • ¼ cup finely chopped fresh parsley
    • ¼ teaspoon black pepper
    • 1 cup red bell pepper strips
    • 3 ounces part-skim mozzarella cheese, cubed (about 2/3 cup)
    • 3 cups quartered mushrooms (about 3/4 pound)
    • 3 cups (2-inch) sliced asparagus (about 3/4 pound)
    • 2 teaspoons dried oregano
    • ½ cup pitted ripe olives

Steam asparagus, covered, for 2 minutes. Drain and plunge into ice water; drain well. Combine the asparagus, mushrooms, and the next 5 ingredients (mushrooms through pepperoncini peppers) in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Pour vina...

View full recipe at My Recipes

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