Mountain Herb and Veggie Antipasto

1.Prepare the marinated vegetables: In a medium bowl, combine the roasted bell pepper slices, marinated artichoke hearts, Kalamata olives, and mixed pickled vegetables.

2.In a small bowl, whisk together 1/4 cup extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Season with salt and pepper.

3.Pour the dressing over the vegetables and toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

4.Prepare the herb salad: In a separate medium bowl, combine the chopped parsley, basil, mint, chives, rosemary, and marjoram.

5.Whisk together lemon juice and 2 tbsp extra virgin olive oil. Season with salt and pepper. Pour over the herbs and toss gently.

6.Assemble the antipasto: Arrange the marinated vegetables on a large platter or individual plates.

7.Drape the prosciutto and salami artfully around the vegetables.

8.Scatter the fresh mozzarella balls among the other components.

9.Spoon the fresh herb salad over the antipasto.

10.Serve immediately with crusty bread on the side.