|Sliced deli roast beef||12 Ounce|
|Sliced ham||12 Ounce|
|Sliced part skim mozzarella cheese||8 Ounce|
|Bottled fat free italian salad dressing||8 Ounce|
|Chopped parsley leaves||1⁄4 Cup (4 tbs)|
|Chopped basil leaves/1 teaspoon. dried basil||2 Tablespoon|
|Artichoke hearts||28 Ounce, drained and cut in quarters|
|Small button mushrooms||1⁄2 Pound|
|Red bell pepper||1 1⁄4 Cup (20 tbs), cut into 0.5 inch cubes|
|Green bell pepper||1 1⁄4 Cup (20 tbs), cut into 0.5 inch cubes|
|Pitted whole ripe olives||6 Ounce, drained, rinsed|
Arrange meats and cheese around edge of large platter.
Combine salad dressing, parsley and basil in a small bowl; reserve 1/4 cup.
Toss remaining marinade with vegetables and olives.
Arrange vegetables in middle of platter.
Drizzle remaining dressing over meat and cheese.
Cover and chill several hours.
Serve cold or at room temperature.