Marinated Antipasto Platter

• 8 ounces mushrooms, whole
• 1 pint cherry tomatoes
• 1 green pepper, cut into strips
• 5 ounces olives, super colossal
• 1/3 lb sliced roast beef, cut into strips and rolled up and secured with toothpicks
• 12 ounces artichoke hearts, drained
• 11 ounces pepperoncini peppers, drained
• 1/2 lb provolone cheese, cubed
• 1/4 lb salami, slice rolled up and secured with toothpicks
• lettuce leaf
• Marinade Ingredients
• 1/2 cup olive oil
• 1/2 cup vinegar
• 2 tablespoons Dijon mustard
• 1 teaspoon honey
• salt and pepper
• 1 tablespoon fresh basil, chopped
• 1/4 teaspoon dried oregano
• 1 teaspoon garlic, minced

1. Combine marinade ingredients.
2. Marinade vegetables in container overnight.
3. Place green leaf or other decorative lettuce leaves on large platter. Arrange vegetables, meats, and cheeses decoratively over lettuce leaves.

mushrooms, tomatoes, green pepper, olives, beef, hearts, pepperoncini peppers, provolone cheese, salami, marinade ingredients, olive oil, vinegar, mustard, honey, salt, fresh basil, oregano, garlic

Taken from www.food.com/recipe/marinated-antipasto-platter-227574 (may not work)