Antipasto Bowl - cooking recipe

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

Preparation

Prepare a bowl of ice water.
In a covered pan, steam the sliced asparagus for 4 minutes; drain and plunge the asparagus into the ice water, then drain well.
In a large bowl, combine the asparagus, mushrooms, bell pepper, black olives, mozzarella cubes, artichoke hearts, and pepperoncini.
In a small bowl combine the vinegars and remaining ingredients and whisk well (or put it in a jar, cover, and shake well).
Pour the prepared vinaigrette over the vegetable mixture and toss to coat.
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).
Serve either chilled or at room temperature.
Note: also good with cherry tomatoes added.