Insalata Antipasto

Ingredients

• 1/2 cup olive oil
• 3 tablespoons balsamic vinegar
• 3 tablespoons red-wine vinegar
• 1 clove garlic, minced
• 1 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red-pepper flakes
• 1/2 pound asparagus, cut into 1-1/2-inch pieces
• 1/2 pound cauliflower, cut into bite-size pieces
• 4 carrots, peeled and cut diagonally into 1/4-inch slices
• 2 small fennel bulbs, cut into 1/4-inch slices
• 1 jar (12 ounces) roasted red peppers, drained and cut into strips
• 1 jar (12 ounces) pepperoncini, drained
• 8 ounces marinated or plain fresh mozzarella, cut into strips
• 8 ounces pepperoni, sliced and cut into quarters
• 1 jar (12 ounces) marinated artichoke hearts, drained and cut into halves
• 1/2 cup chopped flat-leaf parsley