1 c. sm. button mushrooms
1 c. pearl onions, peeled
1 c. cauliflower florets
1 c. zucchini, in 1/2 inch diagonal slices
1 c. carrots, in 1/2 inch diagonal slices
1 c. green beans
1 c. cherry tomatoes
1/2 c. green or red pepper, 1/4 inch round slices
1/2 c. vegetable oil
1/2 c. olive oil
1/3 c. lemon juice
1/3 c. wine vinegar
1 tbsp. sugar
1 tbsp. minced parsley
2 tsp. dried crushed basil
2 tsp. dried crushed thyme
1 tsp. salt
1/4 tsp. garlic powder

Mix vegetables in a 1/2 gallon see-through bowl or jar with tight cover. Mix oils, lemon juice, vinegar, sugar and the seasonings in a small jar. Cover and shake well. Pour over vegetables, cover and refrigerate overnight or 4 hours. Stir or turn jar upside down to marinate vegetables evenly. Will keep for several days in the refrigerator.