Antipasto Platter

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3 medium carrots, cut into 3-inch-long sticks

2 large stalks celery, cut into 3-inch-long sticks

2 medium red bell peppers, cut into long thin strips

1 medium zucchini, cut lengthwise into eighths, then into 3-inch-long sticks

Bottled low-fat balsamic vinaigrette, as needed

1/2 cup cured black and green olives

6 to 8 oz. fresh mozzarella cheese or soy mozzarella, thinly sliced (1 1/2 to 2 cups)

4 oz. firm goat cheese, chilled and thinly sliced (optional)

1 cup drained jarred pepperoncini peppers

1 cup drained jarred roasted red and/or yellow peppers

Sprigs fresh basil for garnish

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