8 c. assorted fresh vegetables
3/4 c. lemon juice
3/4 c. vegetable oil
3 tbsp. sugar
1 tbsp. salt
1 1/2 tsp. oregano leaves
1/2 tsp. pepper

ASSORTED VEGETABLES:

Cauliflowerets
Thinly sliced carrots
Sliced mushrooms
Cherry tomatoes
Brussels sprouts
Cocktail onions, drained
Sliced zucchini
Sliced squash

Place vegetables in shallow 3 quart baking dish. In small bowl, combine remaining ingredients; pour over vegetables. Refrigerate 6 hours or overnight. Stir occasionally. Serve with toothpicks.