Antipasto Platter

• 3 medium carrots, cut into 3-inch-long sticks
• 2 large stalks celery, cut into 3-inch-long sticks
• 2 medium red bell peppers, cut into long thin strips
• 1 medium zucchini, cut lengthwise into eighths, then into 3-inch-long sticks
• Bottled low-fat balsamic vinaigrette, as needed
• 1/2 cup cured black and green olives
• 6 to 8 oz. fresh mozzarella cheese or soy mozzarella, thinly sliced (1 1/2 to 2 cups)
• 4 oz. firm goat cheese, chilled and thinly sliced (optional)
• 1 cup drained jarred pepperoncini peppers
• 1 cup drained jarred roasted red and/or yellow peppers
• Sprigs fresh basil for garnish

1. On large serving platter, arrange carrots, celery, bell peppers and zucchini in clusters.
2. Drizzle with a little dressing.
3. Add olives, mozzarella, goat cheese if using, pepperoncini and roasted peppers to platter.
4. Garnish with basil and serve, passing additional dressing separately.

carrots, stalks celery, red bell peppers, zucchini, balsamic vinaigrette, cured black, mozzarella cheese, goat cheese, pepperoncini peppers, peppers, fresh basil

Taken from www.vegetariantimes.com/recipe/antipasto-platter/ (may not work)