Antipasto Bowl Recipe

Name: Antipasto Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Antipasto Bowl falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Antipasto Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions