Mixed Antipasto

Ingredients

• 1 garlic clove (minced)
• 2 tbsps balsamic vinegar
• 2 tbsps red wine vinegar
• 12 tsp dried rosemary (crumbled)
• 1 tsp dried basil (crumbled)
• 1 tsp dried oregano (crumbled)
• 14 tsp hot red pepper flakes (dried, taste)
• 12 cup olive oil
• 3 carrots (cut diagonally into 14 inch thick slices)
• 2 fennel bulbs (about 1 12 pounds cut crosswise into 14 inch thick slices about 3 cups)
• 2 red bell peppers (roasted and cut into strips)
• 2 yellow bell pepper (roasted and cut into strips)
• 12 ozs pickled peperoncini (tuscan peppers rinsed and drained)
• 34 lb brine cured green olives (black, combination)
• 14 lb sun-dried tomatoes (packed in oil drained and cut into strips)
• 34 lb mozzarella balls (marinated or plain bocconcini small, specialty foods shops and some supermarkets)
• 12 lb pepperoni (soppressata hard italian sausage available at italian markets some butcher shops and some specialty foods shops cut crosswise into 14 inch thick slices and the slices quartered)
• 14 artichoke hearts (7 ounce jars marinated, rinsed and drained)
• 13 cup fresh parsley leaves (minced fresh parsley leaves plus if desired parsley sprigs for garnish)