MARINATED ANTIPASTO PLATTER

FOR THE MARINADE:
1/2 cup olive vegetable oil
1/2 cup white wine vinegar
2 tablespoons country-style Dijon mustard
1 tablespoon honey
1/8 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 tablespoon chopped fresh basil leaves (or 1 teaspoon dried basil)
1 teaspoon chopped fresh oregano leaves (or 1/4 teaspoon dried oregano)
1 teaspoon chopped fresh parsley
1 teaspoon finely chopped fresh garlic
FOR THE ANTIPASTO:
2 cups (8 ounces) fresh whole mushrooms
1 pint cherry tomatoes
1 medium green pepper, cut into 1/4-inch strips
1 (5 3/4 ounce) can colossal olives, drained
1/3 pound thinly sliced roast beef, each slice cut into 1-inch wide strips, rolled up and fastened with a wooden pick
2 jars (6 ounces each) marinated artichoke hearts, drained
1 (11 1/2 ounce) jar pepperoncini (pickled peppers), drained
1/2 pound Provolone or Mozzarella Cheese, cut into 1/2-inch cubes
1/4 pound thinly sliced salami, rolled up and fastened with a wooden pick
Lettuce (for serving)

In medium bowl stir together all marinade ingredients.

Place each of the following ingredients in their own separate container: mushrooms, tomatoes, green peppers, olives and roast beef. Pour about 1/4 cup marinade into each container; stir to coat.

Cover; refrigerate, stirring occasionally, 4 hours or overnight.

TO SERVE:
Drain vegetables, olives and roast beef; arrange on lettuce lined platter with artichokes, pepperoncini, cheese and salami.

Makes 16 servings
From: Recipelink.com
Source: Recipe booklet: Friends and Family Summer Favorites, Land O Lakes Recipe Collection, Vol. 1 #1, 1992