Ingredients

Serves 6 to 8

　　

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 orégano, crumbled

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

　　1/2 cup olive oil

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

　　2 small fennel bulbs (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices (about 3 cups)

　　2 red bell peppers, roasted and cut into strips

　　2 yellow bell peppers, roasted and cut into strips

　　a 12-ounce jar peperoncini (pickled Tuscan peppers), rinsed and  drained well

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

　　1/4 pound sun-dried tomatoes packed in oil, drained and cut into  strips

　　3/4 pound marinated or plain bocconcini (small mozzarella balls, available at specialty foods shops and some supermarkets)

　　1/2 pound pepperoni or soppressata (hard Italian sausage, available at Italian markets, some butcher shops, and, some specialty foods  shops), cut crosswise into 1/4-inch-thick slices and the slices  quartered

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

　　1/3 cup minced fresh parsley leaves plus, if desired, parsley sprigs for  garnish

　　

Make the marinade:

Step 1

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.

　　

Step 2

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.