Marinated Vegetables

• 14 whole fresh mushrooms
• Boiling water
• 1 eggplant, peeled and cut into strips
• 1 can (13-3/4 ounces) artichoke hearts, drained and halved
• 1 sweet red pepper, sliced
• 1 green pepper, sliced
• 1 sweet yellow pepper, sliced
• 1 jar (4 ounces) chopped pimientos, drained
• 1 can (6 ounces) pitted ripe olives or 1 cup Italian ripe olives
• 1/3 cup tarragon wine vinegar
• 2 tablespoons olive oil
• 2-1/3 cups vegetable oil
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons lemon juice
• 1/2 teaspoon ground mustard
• 1/4 teaspoon paprika
• 1-1/2 tablespoons Italian seasoning
• 1/4 cup grated Parmesan cheese

1. In a saucepan, cook the mushrooms in boiling water for 1 minute. Drain. In a large salad bowl, combine all vegetables; set aside. Combine all dressing ingredients and pour over vegetables. Stir gently. Cover and refrigerate 8 hours or overnight. Stir occasionally.

mushrooms, boiling water, eggplant, hearts, sweet red pepper, green pepper, sweet yellow pepper, pimientos, olives, tarragon wine vinegar, olive oil, vegetable oil, garlic, salt, pepper, lemon juice, ground mustard, paprika, italian seasoning, parmesan cheese

Taken from www.tasteofhome.com/recipes/marinated-vegetables/ (may not work)