Antipasto

1 c marninated mushrooms
1 8 oz. jar of artichoke hearts
1 10 oz. jar of spanish green olives
1 10 oz. jar of black olives
1/2 c sweet green peppers
1/2 c roasted red peppers
3/4 c Vinegar
3/4 c Olive oil
1/4 c finely chopped onion
2 tb. fresh basil; chopped
1 ts Salt
1 ts Sugar
1 ts Cracked black pepper

Directions

Mix together the first six ingredients; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Pour dressing over vegetables; place in a large bowl and cover. Let rest overnight to chill.

Serve on a large platter with slices of bread. Along with various cheeses and hams.