1. In large bowl, combine tomatoes, mushrooms, red peppers, artichoke hearts and olives. In saucepan, combine olive oil, vinegar, garlic, sugar, pepper and salt. Bring to a boil; pour over vegetable mixture. Stir to coat all ingredients. Set aside until it comes to room temperature. Cover and refrigerate. Let marinate for 6 hours. This can be done the day before serving. 
2. Two hours before serving, add mozzarella and feta. Just before serving, stir in the parsley. Serve in a bowl with a cheese platter and crusty bread, or spoon into endive or romaine spears.
3. Note: Roasted red peppers, artichoke hearts and olives can be jarred or canned, but choose ones that have been packed in water instead of brine.

Calories: 185, Fat: 17 g (5 g Saturated Fat), Cholesterol: 15 mg, Sodium: 284 mg, Carbohydrates: 6 g, Fiber: 2 g, Protein: 4 g.