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1 jar (16 ounces) roasted sweet red pepper strips, drained
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1/2 pound mozzarella cheese, cubed
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1 cup grape tomatoes
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1 jar (7-1/2 ounces) marinated quartered artichoke hearts, undrained
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1 jar (7 ounces) pimiento-stuffed olives, drained
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1 can (6 ounces) pitted ripe olives, drained
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1 teaspoon dried basil
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1 teaspoon dried parsley flakes
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Pepper to taste
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Toasted baguette slices or Romaine lettuce, torn
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