Mixed Antipasto

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

1. In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the oregano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.
2. In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water.
3. Let the vegetables cool and drain them well.
4. In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dried tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the minced parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight.
5. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.

garlic, balsamic vinegar, redwine vinegar, rosemary, basil, oregano, pepper, olive oil, carrots, fennel, red bell peppers, yellow bell peppers, peperoncini, black, tomatoes, mozzarella, pepperoni, hearts, parsley

Taken from www.epicurious.com/recipes/food/views/mixed-antipasto-13345 (may not work)