Muffuletta Skewers

2 (16 ounce jars) marinated vegetables, drained

1 (14 ounces) can quartered artichoke hearts, drained

1 (12 ounce) jars roosted red peppers, drained and chopped

1 1/2 cups pitted black olives

1 1/2 cups pitted green olives

8 ounces mozzarella cheese, cut into 1.2 inch cubes

8 ounces mortadella, cut into cut into 1/2 inch to 1 inch cubes

8 ounces capicola, cut into 1/2 inch to 1 inch cubes

Italian Vinaigrette (recipe follows)

48 (4 1/2 inch) wooden skewers

In a large bowl, combine vegetables, artichoke hearts, red peppers, olives, cheese, meats, and Italian Viniagrette . Chill for at least 2 hours.

To assemble, evenly thread mixture onto skewers, serve immediately.

ITALIAN VINAIGRETTE

1/2 cup white balsamic vinegar

2 cloves garlic, minced

1 small shallot, minced

1 cup olive oil

1 Tablespoon dried parsley

1 Tablespoon dried oregano

1 Tablespoons dried marjoram

1/4 teaspoon crushed red pepper

 1 teaspoon kosher salt

1/2 teaspoon ground black pepper

In a medium bowl, combine vinegar, garlic and shallot. Allow mixture to stand for at least 15 minutes. Add olive oil, parsley, oregano, marjoram, red pepper, salt and black pepper; whisk to combine. Ise immediately, or store in an airtight container in refrigerator for up to three days.