1 (10 3/4 oz.) can condensed chicken broth
1/4 c. vinegar
2 tbsp. salad oil
2 tbsp. dry vermouth (opt.)
1 pkg. (about.9 oz.) mild Italian salad dressing mix
2 c. thinly sliced sweet potatoes
2 c. thinly sliced zucchini
1 c. thinly sliced broccoli flowerettes
1 c. thinly sliced cauliflower
1 c. thinly sliced fresh mushrooms
1 c. cherry tomatoes, cut in half

To make marinade, combine broth, vinegar, oil, vermouth and salad dressing mix. Arrange vegetables in shallow dish; pour marinade over vegetables. Cover. Chill 6 hours or more; stir occasionally. With slotted spoon, arrange vegetables on platter.

Makes about 7 cups.