Antipasti Platter

• 1/2 pound marinated roasted peppers, recipe follows
• 1/4 pounds grilled eggplant
• 1/4 pound grilled zucchini
• 1/2 pound marinated mushrooms
• 1/2 pound assorted green and black olives
• 1 (7-ounce) jar marinated artichokes
• 3/4 pound marinated or plain bocconcini (small mozzarella balls)
• 1/2 pound soppressata (hard Italian sausage), thinly sliced
• 3 large (about 2 pounds) red bell peppers
• 1 tablespoon balsamic vinegar
• Salt and freshly ground black pepper

1. Arrange all components decoratively on a large platter.
2. Lay peppers on their sides on racks of gas burners and turn flames on moderately high.
3. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes.
4. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)
5. Transfer to a bowl, then cover, and let steam 10 minutes.
6. Alternatively, place peppers in resealable plastic bags to steam.
7. Peel peppers and discard stems and seeds.
8. Cut lengthwise into 1-inch-wide strips.
9. In a bowl, place cleaned peppers.
10. Douse with balsamic vinegar, salt, and pepper, to taste.
11. Cooks' note: Peppers can marinate, covered and chilled, up to 3 days.
12. Yield: 6 servings

peppers, grilled eggplant, zucchini, mushrooms, black olives, artichokes, mozzarella, soppressata, red bell peppers, balsamic vinegar, salt

Taken from www.foodnetwork.com/recipes/antipasti-platter-recipe.html (may not work)