Mixed Antipasto Recipe | Epicurious.com
INGREDIENTS
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1 large garlic clove, minced
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2 tablespoons balsamic vinegar
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2 tablespoons red-wine vinegar
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1/2 teaspoon crumbled dried rosemary
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1 teaspoon dried basil, crumbled
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1 teaspoon dried orégano, crumbled
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1/4 teaspoon dried hot red pepper flakes, or to taste
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1/2 cup olive oil
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3 large carrots, cut diagonally into 1/4-inch-thick slices
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2 small fennel bulbs (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices (about 3 cups)
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2 red bell peppers, roasted and cut into strips
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2 yellow bell peppers, roasted and cut into strips
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a 12-ounce jar peperoncini (pickled Tuscan peppers), rinsed and drained well
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3/4 pound black or green brine-cured olives or a combination
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1/4 pound sun-dried tomatoes packed in oil, drained and cut into strips
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3/4 pound marinated or plain bocconcini (small mozzarella balls,available at specialty foods shops and some supermarkets)
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1/2 pound pepperoni or soppressata (hard Italian sausage, availableat Italian markets, some butcher shops, and, some specialty foods shops), cut crosswise into 1/4-inch-thick slices and the slices quartered
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two 7-ounce jars marinated artichoke hearts, rinsed and drained well
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1/3 cup minced fresh parsley leaves plus, if desired, parsley sprigs for garnish
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