Antipasto With New Potatoes

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A slightly different antipasto, very tasty. serve with crackers or as a side dish. I prefer to marinade it overnight and use fresh new potatoes

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Steps

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Cook potatoes , in lightly salted water , until almost tender , add carrots during last three minutes.

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Drain and cool slightly.

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Quarter the potatoes.

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In a large ziplock bag or a large bowl combine the potatoes , carrots , brocolli and olives.

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Set aside.

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---------marinade------------.

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Combine oil , vinegar , parsley , oregano , thyme and red pepper.

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Whisk until well mixed.

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Pour 3 / 4 of the marinade over the vegetable mixture close bag and place in refrigerator.

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In another bag put in the cheese and pour the remaining marinade over the cheese , seal bag and refrigerate.

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Chill both bags for 4-24 hours , turn a few times to evenly coat the contents.

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To serve , line the serving plate with leaf lettuce.

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Using a slotted spoon transfer veggies to the platter.

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If using salami fold into quarters and arrange on the platter.

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Arrange cheese on the platter , you can sprinkle it over or place it in an artistic arrangement through the veggies.

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Ingredients

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potatoes, carrots, broccoli florets, olive, extra virgin olive oil, white wine vinegar, fresh parsley, dry oregano, dried thyme, crushed red pepper flakes, provolone cheese, lettuce, salami