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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This recipe is one of my adopted children. It was modified from the Nantucket Times. Ingredients:
3 cups asparagus, sliced |
3 cups mushrooms, quartered |
1 cup red bell pepper, strips |
1/2 cup pitted olive (i use a variety of olives) |
3 ounces mozzarella cheese, cubed |
1 (14 ounce) can artichoke hearts, drained |
1 (11 1/2 ounce) can pepperoncini peppers, drained |
1/3 cup cider vinegar |
1/4 cup flat leaf parsley, chopped finely |
2 tablespoons olive oil |
2 teaspoons dried oregano |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
3 garlic cloves, minced |
Directions:
1. Steam asparagus, covered, for two minutes. Drain and plunge into ice water; drain well. Combine asparagus, mushrooms, bell pepper strips, olives, cheese, artichoke hearts and pepperoncini peppers in a large bowl.
2. Combine remaining ingredients in a small bowl; stir well with a whisk. Pour this mixture over the vegetables, tossing gently to coast. Cover and refrigerate for 2 hours, stirring occasionally.
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