Mixed Antipasto Recipe

• 1 lrg garlic clove chopped
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. red-wine vinegar
• 1/2 tsp crumbled dry rosemary
• 1 tsp dry basil crumbled
• 1 tsp dry oregano crumbled
• 1/4 tsp dry warm red pepper flakes or possibly to taste
• 1/2 c. extra virgin olive oil
• 3 lrg carrots cut diagonally into 1/4-inch-thick slices
• 2 sm fennel bulbs (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices (about 3 c.)
• 2 x red bell peppers roasted and cut into strips
• 2 x yellow bell peppers roasted and cut into strips
•     a (12-oz) jar peperoncini (pickled Tuscan peppers), rinsed anddrained well
• 3/4 lb black or possibly green brine-cured olives or possibly a combination
• 1/4 lb sun-dry tomatoes packed in oil liquid removed and cut intostrips
• 3/4 lb marinated or possibly plain bocconcini (small mozzarella balls,available at specialty foods shops and some supermarkets)
• 1/2 lb pepperoni or possibly soppressata (hard Italian sausage, availableat Italian markets, some butcher shops, and, some specialty foodsshops), cut crosswise into 1/4-inch-thick slices and the slicesquartered
•     two (7-oz) jars marinated artichoke hearts, rinsed and liquid removed well
• 1/3 c. chopped fresh parsley leaves plus if you like, parsley sprigs forgarnish

Directions