Mixed Antipasto

From Epicurious. Time does not include overnight marinating.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• For the marinade

• 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
• 1⁄2 cup olive oil
• 3  large carrots, cut diagonally into 1/4-inch-thick slices
• 2  small fennel bulbs, cut crosswise into 1/4-inch-thick slices (about 1 1/2 pounds)
• 2  red bell peppers, roasted and cut into strips
• 2  yellow bell peppers, roasted and cut into strips
• 12  ounces  jars, peperoncini rinsed and drained well (pickled Tuscan peppers)
• 3⁄4 lb  olive
• 1⁄4 lb sun-dried tomato, drained and cut into strips
• 3⁄4 lb  plain bocconcini
• 400  g artichoke hearts, rinsed and drained well
• 1⁄3 cup  minced fresh parsley, leaves plus if desired, parsley sprigs for garnish

Directions

1. Make the marinade:
2. In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the orégano, 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.
3. 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. Let the vegetables cool and drain them well. 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. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.