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Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 20 |
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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. Ingredients:
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.
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