Ingredients

• 1/2 cup olive oil
• 8 ounces mushrooms, whole
• 1 pint cherry tomatoes
• 1 green pepper, cut into strips
• 1/3 lb sliced roast beef, cut into strips and rolled up and secured with toothpicks
• 12 ounces artichoke hearts, drained
• 11 ounces pepperoncini peppers, drained
• 1/2 lb provolone cheese, cubed
• 1/4 lb salami, slice rolled up and secured with toothpicks
• lettuce leaf
• 1/2 cup vinegar
• 2 tablespoons Dijon mustard
• 1 teaspoon honey
• salt and pepper
• 1 tablespoon fresh basil, chopped
• 1/4 teaspoon dried oregano
• 5 ounces olives, super colossal