Strips of peppers of all colors and a dip, Belgian endive "boats" stuffed with tuna or crab, broccoli and cauliflower florets to go with the dip..slices of jicma, marinated mishrooms, sno pea pods stuffed with seasoned cream cheese, stuffed cherry tomatoes ( can use the same seasoned cream cheese)....
I am sure I can think of more...
Linda C

MARINATED MUSHROOMS (or Mishrooms)
1 lb fresh mushrooms, small to medium size
1/2 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1 tsp salt
1 tsp oregano
1/2 tsp crushed, dried red chiles or cayenne

Clean & trim mushrooms. Place in a pan of boiling water. turn off heat & let stand 15 minutes. Drain & placein cold water.
In a medium bowl, combine remaining ingredients. Drain mushrooms; cut into bite-sized pieces, if desired & add to marinade. Let stand at least 1 hour before serving but best if made the day before. Will keep in the refrigerator for 1-2 weeks.~~

Check out Roselin's Marinated Mozzarella. It would be perfect for what you want.

Here it is:

Roselin's Marinated Mozzarella
1 lb fresh domestic mozzarella
1/2 c olive oil (I use the lite)
2 large cloves garlic, pressed
10 coarse grinds black pepper
2/3 tsp red pepper flakes
1/2 tsp oregano
1/4 tsp salt- less if using
4 anchovy fillets, rinsed and minced
Drain cheese of all brine. Cut in cubes. Whisk together all remaining ingredients. Toss with cheese.
Yield: about 4 cups

Thanks for posting the Marinated mozzarella recipe, Ginger but I am one of those odd people that doesn't like anchovies so I omit them and use the salt so make the anchovies optional if you like.
RL`