Marinated Mushroom Antipasto

2 pints organic mushrooms, quartered
1 red bell pepper, thinly sliced
1/2 red onion, thinly sliced
2 teaspoons Italian Rose minced garlic
1 can Roland Artichoke Hearts, quartered
1 jar Annie's Sesame Shiitake Dressing
6 basil leaves, chopped
12 Rosewood bulk Kalamata olives, pitted and halved
1/2 cup Grecco Feta, crumbled (store any extra in water to keep fresh)

Combine first six ingredients in a shallow container and let sit in refrigerator over night.Before serving, toss in remaining ingredients and enjoy. Goes great before Italian meals and is wonderful served over a bed of greens for a different kind of salad.