Marinated Vegetables

• 1 head cauliflower, cut into flowerets
• 1 bunch broccoli, cut into flowerets
• 2 medium zucchini, cut julienne
• 2 red bell peppers, cut julienne
• 1 lb. mushrooms, stems removed and sliced
• 1 (6 oz.) can pitted black olives, sliced
• 1 c. distilled white or wine vinegar
• 1 c. vegetable oil
• 1/2 c. fresh lemon juice
• 3 cloves garlic, minced
• 2 tsp. sugar
• 1 tsp. salt
• 1 tsp. pepper

1. Combine vegetables and olives in large bowl.
2. For marinade, combine vinegar and remaining ingredients in jar.
3. Cover and shake vigorously.
4. Pour marinade over vegetables.
5. Cover and marinate in refrigerator overnight, stirring occasionally.
6. Makes about 13 cups.

cauliflower, broccoli, zucchini, red bell peppers, mushrooms, black olives, distilled white, vegetable oil, lemon juice, garlic, sugar, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=744415 (may not work)