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Ingredients

• Marinade:
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh basil
• 3 tablespoons white wine vinegar
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon salt
• Dash of sugar
• Dash of freshly ground black pepper
• 1 garlic clove, crushed
• Vegetables:
• 8 baby artichokes (about 1 1/2 pounds)
• 20 small red potatoes (about 12 ounces)
• 3 bunches baby carrots, with tops (about 1 1/2 pounds), peeled
• 2 bunches small radishes, with tops (about 1 1/2 pounds)
• 1 cup torn radicchio
• 1 head Belgian endive, separated into leaves (about 4 ounces)
• Remaining Ingredients:
• 20 pitted ripe olives
• 3 ounces fresh mozzarella cheese, torn into bite-sized pieces

Description

The Vegetables Can Marinate For A Couple Of Hours, So All You'll Have To Do At Party Time Is Arrange Them On A Platter And Top With Olives And Cheese. Immediately Place The Prepared Vegetables In The Marinade So They Won't Discolor. Be Sure To Use Fresh M

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