1/2 c. salad or olive oil
1/2 c. red wine vinegar
2 tbsp. finely chopped onion
2 tbsp. chopped parsley
1 clove garlic, crushed
1/2 tsp. salt
1 tsp. sugar
Dash pepper

2 med. red peppers 1/2 lb. lg. mushrooms, washed and sliced 1/4 inch thick 1 c. pitted black olives

1. Make marinade in large bowl, combine all marinade ingredients above.

2. Wash peppers, cut lengthwise into wide slices.

3. Toss mushrooms, peppers and olives with marinade.

4. Refrigerate covered several hours or overnight.

5. Serve. Remove vegetables with slotted spoon. Makes 8-10 servings.