Mixed Antipasto

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