Antipasto - cooking recipe

Ingredients

6 green peppers
2 c. vinegar
2 c. water
1 jar marinated artichokes, drained
1 jar green olives
1 can black olives
1 can mushrooms
1 jar red roasted peppers, drained
1/2 lb. Genoa salami
1/2 lb. Provolone cheese

Preparation

Seed and wash peppers; cut into strips.
Place in bowl (not metal).
Boil vinegar and water.
Pour over peppers.
Cover with Saran Wrap and leave on counter overnight.
The next day, rinse peppers thoroughly with cold water.
Mix peppers with artichokes, olives, mushrooms and roasted peppers.
Add olive oil and oregano to taste.
Place on platter with slices of salami and cheese.