Mixed Antipasto

I've been making this recipe for years - it's another one that is great for a crowd. I also like it because whatever diet or eating plan your guests are following, they will almost certainly be able to find something in it that they can eat. I often mix the leftovers with pasta or bake it into a lasagna. The original idea came from www.epicurious.com, but I've lightened the marinade and changed the ingredients somewhat.

Mixed Antipasto

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 orégano, crumbled
1/4 teaspoon dried hot red pepper flakes, or to taste
1/4 cup olive oil

Mix all ingredients except olive oil in a bowl. Pour in olive oil slowly, whisking until emusified (mixture should be translucent, not separated). Set aside.

Ingredients
Fresh broccoli florets and baby carrots, blanched (boiled for a minute or so, then plunged into cold water)
Roasted red peppers
Sun dried tomatoes
Chunks of mozzarella cheese
Chuncks of provolone cheese (buy unsliced from the deli)
Stick pepperoni, cut into small chunks
marinated mushrooms
pepperoncini peppers or banana peppers
olives
artichoke hearts

Chop all ingredients into bite-sized chunks and put in large serving dish. Re-whisk marinade and pour over ingredients; toss gently. Chill for several hours. Can serve cold or at room temperature. Set out toothpicks for guests to make their own combinations. Obviously, if you use large quantities of all the ingredients, you will need to make additional marinade.