| | Directions | | In a small saucepan combine the dressing ingredients, bring to a boil and then remove from heat to cool while you wash and cut the vegetables. Put prepared vegetables into a large plastic container and pour marinade over them, toss to coat vegetables, cover and chill overnight, stirring several times, drain vegetables before serving. Vegetables may be served alone or over lettuce. |
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Servings: 4
|  | | Ingredients | | - | | 1 cup fresh mushroom, quartered |
| - | | 1 cup carrots, sliced |
| - | | 1 cup broccoli florets |
| - | | 1 tomato, chopped |
| - | | DRESSING: |
| - | | 1/2 cup wine vinegar |
| - | | 1/3 cup vegetable oil |
| - | | 1/4 cup onion, minced |
| - | | 1 clove garlic, minced |
| - | | 1/2 teaspoon basil |
| - | | 1/2 teaspoon oregano |
| - | | 1/4 teaspoon pepper |
| - | | 1/2 teaspoon sugar |
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