Antipasti Platter

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.5 pound olives green black assorted
• 0.3 pounds grilled eggplant 
• 0.8 pound marinated plain (small mozzarella balls)
• 7 ounce marinated artichoke 
• 0.5 pound marinated mushrooms 
• 2 pounds bell peppers red
• 8 servings salt and pepper black freshly ground
• 0.5 pound soppressata italian hard thinly sliced ( sausage)
• 0.3 pound grilled zucchini 

Equipment

• bowl
• ziploc bags
• tongs
• broiler pan

Directions

1. Arrange all components decoratively on a large platter.
2. Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)
3. Transfer to a bowl, then cover, and let steam 10 minutes. Alternatively, place peppers in resealable plastic bags to steam. Peel peppers and discard stems and seeds.
4. Cut lengthwise into 1-inch-wide strips.
5. In a bowl, place cleaned peppers. Douse with balsamic vinegar, salt, and pepper, to taste.