Marinated Vegetables

• 3 c. cauliflower florets, blanched
• 1 pt. cherry tomatoes, stems removed
• 1 large yellow pepper, seeded and thinly sliced
• 1 (8 oz.) can jumbo pitted ripe olives
• 3 c. broccoli florets, blanched
• 1/2 c. olive oil
• 1/3 c. white wine vinegar
• 1 Tbsp. Dijon-style prepared mustard
• 4 cloves garlic, slivered
• 1/2 tsp. dried basil
• 1/4 tsp. ground black pepper

1. In medium-size glass bowl, combine cauliflower, tomatoes, pepper slices and olives.
2. In screw-top jar with tight-fitting lid, combine oil, vinegar, mustard, garlic, salt, basil and ground pepper.
3. Cover tightly and shake until well combined.
4. Pour over vegetables, cover tightly, and refrigerate overnight.

cauliflower, cherry tomatoes, yellow pepper, olives, broccoli florets, olive oil, white wine vinegar, mustard, garlic, basil, ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=260126 (may not work)