Antipasto Platter

1 package Debbie’s Herbs for Dipping Mix
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 jar (32 ounces) peppercini peppers, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 pound provolone cheese, cubed
1 can (6 ounces) pitted ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni
Lettuce leaves

Directions:

In a large bowl, combine olive oil, balsamic vinegar and Debbie's Herbs for Dipping Mix. Add the peppers, beans, mushrooms, tomatoes, cheese, olives and pepperoni; toss to coat. Refrigerate for at least 1 hour, overnight is best. Arrange on a lettuce-lined platter.