Italian Marinated Vegetables

• 1 (8 oz.) can button mushrooms, drained
• 1 green pepper, cut in 1/2-inch strips
• 1 carrot, cut lengthwise into eighths
• 2 c. uncooked cauliflower flowerets
• 1 (1 lb.) can artichoke hearts, drained and cut in half
• 12 small raw white onions or 6 green onions, including 1-inch of the green tops
• 1/2 c. stuffed olives
• 1 1/2 c. wine vinegar
• 1 tsp. sugar
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper
• 2 tsp. oregano, crushed
• 1/2 c. salad oil
• 1/2 c. olive oil
• cherry tomatoes and minced parsley

1. Combine all vegetables except tomatoes and parsley in large bowl.
2. Heat vinegar; stir in seasonings.
3. Cool slightly.
4. Combine with oil and pour over vegetables and mix well.
5. Cover and refrigerate for 24 hours, before serving.

button mushrooms, green pepper, carrot, cauliflower flowerets, hearts, white onions, olives, wine vinegar, sugar, salt, black pepper, oregano, salad oil, olive oil, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285848 (may not work)