1 thinly sliced roasted red bell pepper, peeled
1 lb. mushrooms, sliced
1 can ripe olives, sliced (2 1/2 oz. Calamata or other bulk olives preferred)
1 bunch green onions, chopped
4 oz. Feta cheese, crumbled
4 oz. Mozzarella cheese, grated
1/2 c. white wine vinegar
1/2 c. olive oil
1 tbsp. Cavender's Greek Seasoning
1/4 tsp. sugar
1/2 c. parsley, chopped

Combine mushrooms, onions, cheeses and olives. In separate bowl or jar, mix remaining ingredients. Combine and let stand in refrigerator overnight. Garnish with fresh Rosemary.