1 bunch broccoli, cut in flowerets
1 head cauliflower, cut in flowerets
2 c. carrots, 1/4 inch thick
10 lg. mushrooms in fourths
1 red bell pepper, in strips
2 cloves garlic, pressed
3/4 c. vegetable oil
1/4 c. plus 2 tbsp. vinegar
2 tsp. sugar
1 tsp. salt
1 tsp. dry mustard
1 tsp. sweet basil
1/2 tsp. pepper
1/8 tsp. nutmeg

Make marinade. Pour over vegetables. Refrigerate covered, 6 hours or overnight. Turn occasionally. Serve with toothpicks.