Antipasto - cooking recipe

Ingredients

3 large carrots (sliced on the diagonal)
1 fennel bulb (1 1/2 lbs.) sliced
1 red & 1 yellow pepper
2 jars (7 oz.) marinated artichoke hearts, rinsed and drained (can use 15 oz. can artichokes not marinated)
12 oz. jar sliced pepperoncini, drained
3/4 lb. black olives, sliced (olives from deli are better than canned)
3/4 lb. fresh mini mozzarella balls (Ciligene is best if you can find it)
1/4 lb. sun dried tomatoes, drained and sliced
1/3 c. Italian flat parsley, chopped

Preparation

Boil carrots and fennel bulb about 3 minutes then plunge in ice water.
Remove skin and slice peppers.
Toss together.