Antipasto Skewers

2 red bell peppers
2 6oz. jars marinated artichoke hearts (16 pieces), drained, patted dry, & cut crosswise into 1 1/2in. pieces
12oz. mozzarella, cut into 1 1/2in. chunks (fresh is best)
2 Tbsp. balsamic vinegar
1 1/2 tsp. Dijon mustard
1/4 C. olive oil
1/4 tsp. salt
pinch of pepper
chopped fresh basil or parsley for garnish, optional

Preheat broiler to high & line a baking sheet with foil. Seed & core peppers & cut in half. Place halved peppers skin side up on baking sheet & broil until blackened, 10-12 min. Transfer to a paper bag, seal bag & allow to steam for 10 min. Hold peppers under cold running water to remove skin. Pat dry with paper towels & cut into squares.
Thread artichoke hearts, peppers, & cheese onto 24 small wooden skewers or lg. toothpicks, alternating decoratively.
In a small bowl, whisk together vinegar, mustard, oil, salt, & pepper until blended & smooth. Arrange skewers on a lg. platter. Brush liberally with balsamic mixture & sprinkle with basil or parsley, if desired. Serve at room temperature.