ANTIPASTO BOWL

This recipe mostly came from an old Cooking Light magazine, but I changed it up a bit. I’ve eaten my way back into a larger size, so I’m trying to cook healthier. It is no fun! However, this recipe is actually really good. No one realized it was a light dish with only 51 calories and 2.9 grams of fat per ½ cup. Everyone actually loved it and gobbled it up. We ate it as an appetizer with toothpicks, but it could easily be a salad as a side dish.  I have served it with cocktails, and it always a hit.  The recipe recommended not storing it in the refrigerator for longer than 8 hours – any longer would affect its texture and flavor. I had the leftovers for lunch today, and I agree. The veggies had absorbed too much of the white wine vinegar so they were a little strong, but not so much that I didn’t eat it and enjoy it. I didn’t feel like I was on a diet when I ate this at all, and that is a GOOD thing. UPDATE:  Now that I use the bottled dressing I can keep it in the frig longer so that I have a healthy snack for 2 or 3 days.

3 c. (1 bunch) asparagus, sliced into 2” pieces
1 zucchini, cut into 2” strips, with each strip being cut into 6 pieces
3 c. quartered mushrooms (about 12 oz.)
1 c. red bell pepper strips
½ c. pitted black olives, or a mixture of your favorite olives
4 oz. part-skim mozzarella cheese, cut in ½” cubes or small fresh mozarella balls
1 – 14 oz. can quartered artichoke hearts, drained
Handful of pickled pepperoncini peppers
Salami, sliced and quartered, optional
1/3 c. white wine vinegar*
¼ c. finely chopped fresh parsley*
3 TB extra-virgin olive oil*
2 t. dried oregano*
1 t. sugar*
½ t. salt*
¼ t. black pepper*
3 garlic cloves, minced*

Steam asparagus, covered for 2 minutes; drain and plunge into ice water until cool. Drain well and put in a bowl that has a tight lid. Steam zucchini and mushrooms for 1 minute; drain and plunge into ice water and drain quickly before the mushrooms absorb too much water. Add to the bowl. Add the red bell, olives, cheese, artichokes and peppers. 

In a small bowl combine the vinegar and remaining ingredients; stir well with a whisk. Pour vinaigrette over the vegetable mixture, tossing gently to coat. Cover and marinate in the refrigerator for at least 2 hours, occasionally either stirring the veggies or flipping the bowl upside down. Mine marinated about 5 hours, and they were perfect.  If you decide to add the pastrami, add it before serving.

*I now use about half a bottle of Girard Light Champagne dressing and am very happy with the flavor.