In a medium bowl, whisk together olive oil, balsamic vinegar, garlic, basil, and oregano. Season with salt and pepper, to taste.

Drain mushrooms and artichoke hearts. Add mushrooms and artichoke hearts to the bowl of marinade, toss to coat.

Cover bowl with plastic wrap, chill for at least one hour - or overnight.

Fold salami slices in quarters. Cut the ham and mortadella slices in half, fold and/or roll into bite sized parcels.

Slice pepperoni sticks into 1" pieces.

Slice roasted red pepper into ½-3/4" wide strips.

Drain olives and bocconcini, Cut provolone into 16 cubes

Alternating meats, cheeses, and olives, thread 1 piece of each ingredient: mini bocconcini, provolone cubes, red pepper slices, mushrooms, tomatoes, artichoke hearts, black olives, green olives, and each of the 4 meats - onto a bamboo skewer.

Repeat with remaining ingredients.

Serve immediately - garnished with parsley or basil, if desired - or cover and chill until ready to serve. Best when used within 2 days of assembling.