Served as appetizer. Vegetarian dish.

Italian

1 1/2 lbs Potatoes

2 medium Carrots, cut into thin strips 1" long

2 cups Broccoli Florets

1 cup ripe sliced Olives

1/2 cup Extra Virgin Olive Oil

1/2 cup White Wine Vinegar

2 Tablespoons fresh chopped Parsley

2 teaspoons crushed dry Oregano

1 teaspoon dried Thyme, crushed

1 teaspoon crushed Red Peppers

4 ounces Provolone Cheese, cut into 1" sticks

Leaf Lettuce

2 ounces thin sliced Salami (Optional)

Cook Potatoes, in lightly salted water, until almost tender (about 18 minutes), add carrots during last three minutes. Drain and cool slightly. Quarter the potatoes. In a large Ziplock bag or a large bowl combine the potatoes, carrots,brocolli and olives; set aside. MARINADE: Combine oil,vinegar,parsley,oregano, thyme and red pepper. Whisk until well mixed. Pour 3/4 of the marinade over the vegetable mixture close bag (cover bowl) and place in refrigerator. In another bag put in the cheese and pour the remaing marinade over the cheese, seal bag and refrigerate. Chill both bags for 4-24 hours , turn a few times to evenly coat the contents. To Serve, line the serving plate with leaf lettuce. Using a slotted spoon transfer veggies to the platter. If using salami fold into quarters and arrange on the platter. Arrange cheese on the platter, you can sprinkle it over or place it in an artistic arrangement through the veggies.

Preparation time: 20 minutes

Cooking time: 1 Day

Serves: 12