Antipasto Bowl

Ingredients

• 3 cups asparagus (2-inch), (about 3/4 pound), sliced
• 3 cups mushrooms (about 3/4 pound), quartered
• 1 cup strips red bell pepper
• 1/2 cup pitted ripe olives
• 3 ounces part-skim mozzarella cheese cubed (about 2/3 cup)
• 1 can quartered artichoke hearts (14-ounce) drained
• 1 jar pickled pepperoncini peppers (11.5-ounce) drained
• 1/3 cup Cider vinegar
• 1/4 cup fresh parsley finely chopped
• 2 tablespoons Extra-Virgin Olive Oil
• 2 teaspoons Dried Oregano
• 1 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper
• 3 Cloves garlic minced