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Vegetable Antipasto Bowl takes several minutes to prepare.

Vegetable Antipasto Bowl takes several minutes to cook.

Vegetable Antipasto Bowl makes 20 servings.

The ingredients for Vegetable Antipasto Bowl are:

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

Here is how you make Vegetable Antipasto Bowl:

Steam asparagus, covered, for 2 minutes. Drain and plunge into ice water; drain well. Combine the asparagus, mushrooms, and the next 6 ingredients (mushrooms through pepperoncini peppers) in a large bowl.Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Pour vinaigrette over the vegetable mixture, tossing gently to coat. Cover and marinate in refrigerator 2 hours; stir occasionally.Number of Servings: 20Recipe submitted by SparkPeople user MMF1111.

The nutritional information for Vegetable Antipasto Bowl is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 72.1

• Total Fat: 4.7 g
• Cholesterol: 4.5 mg
• Sodium: 184.7 mg
• Total Carbs: 5.9 g
• Dietary Fiber: 2.0 g
• Protein: 3.0 g