3 large carrots cut into 1/4-inch-thick slices.

2 small fennel bulbs cut crosswise into 1/4-inch-thick slices

One 12-ounce jar Peperoncini pepper rinsed and drained

3/4 pound black or green brine-cured olives or a combination

1/4 pound sun-dried tomatoes in oil, drained and sliced

3/4 pound marinated or plain mozzarella, sliced

Two 7-ounce jars marinated artichoke hearts, rinsed and drained well

1/3 cup minced fresh parsley and/or basil

For the marinade

1 large garlic clove, minced

2 tbsps each of balsamic and red wine vinegar

1/2 tsp crumbled dried rosemary

1 tsp dried basil, crumbled

1 tsp dried oregano, crumbled

1/4 tsp dried hot red pepper flakes, or to taste

1/2 cup olive oil

 

Make the marinade:

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 and whisk the marinade until well-blended. In a large bowl toss together vegetables with marinade, then chill covered, for at least 4 hours or overnight. Transfer the antipasto to a platter, garnish it with the parsley and/or basil, and serve it at room temperature.