Antipasto - cooking recipe

Ingredients

salad peppers, rinsed and drained
green olives
black olives
roasted red peppers, drained
marinated artichoke hearts (with juice)
marinated mushrooms (with juice)

Preparation

Combine ingredients, including the juice from the mushrooms and artichoke hearts.
Refrigerate overnight. Serve on a platter alongside or garnished with Prosciutto or Prosciuttini, Genoa salami and sliced Provolone.