Antipasto With New Potatoes

• 1 1/2 lbs potatoes (you can substitute canned but they are not as good)
• 2 medium carrots, cut into thin strips 1 inch long
• 2 cups broccoli florets
• 1 cup ripe sliced olive
• 1/2 cup extra virgin olive oil
• 1/2 cup white wine vinegar
• 2 tablespoons chopped fresh parsley
• 2 teaspoons crushed dry oregano
• 1 teaspoon dried thyme, crushed
• 1 teaspoon crushed red pepper flakes
• 4 ounces provolone cheese, cut into 1-inch sticks
• 1 leaf lettuce
• 2 ounces thin sliced salami (optional)

1. Cook potatoes, in lightly salted water, until almost tender (about 18 minutes), add carrots during last three minutes.
2. Drain and cool slightly.
3. Quarter the potatoes.
4. In a large Ziplock bag or a large bowl combine the potatoes, carrots, brocolli and olives; set aside.
5. ---------MARINADE------------.
6. Combine oil, vinegar, parsley, oregano, thyme and red pepper.
7. Whisk until well mixed.
8. Pour 3/4 of the marinade over the vegetable mixture close bag (cover bowl) and place in refrigerator.
9. In another bag put in the cheese and pour the remaining marinade over the cheese, seal bag and refrigerate.
10. Chill both bags for 4-24 hours, turn a few times to evenly coat the contents.
11. To Serve, line the serving plate with leaf lettuce.
12. Using a slotted spoon transfer veggies to the platter.
13. If using salami fold into quarters and arrange on the platter.
14. Arrange cheese on the platter, you can sprinkle it over or place it in an artistic arrangement through the veggies.

potatoes, carrots, broccoli florets, olive, extra virgin olive oil, white wine vinegar, parsley, oregano, thyme, red pepper, provolone cheese, leaf lettuce, thin

Taken from www.food.com/recipe/antipasto-with-new-potatoes-10627 (may not work)