1/4 lb. mushrooms, quartered
1 c. sliced celery
1 c. sliced carrots
1 c. broccoli flowerettes
1 c. cauliflowerettes
1/2 c. black, pitted olives, halved
1/2 c. red wine vinegar
1/3 c. vegetable oil
1 sm. onion, chopped (1/4 c.)
1 clove garlic, minced
1/2 tsp. leaf basil, crumbled
1/2 tsp. leaf oregano, crumbled
1/2 tsp. honey

Combine mushrooms, celery, carrots, broccoli, cauliflower and olives in medium-sized bowl.

Combine vinegar, oil, onion, garlic, basil, oregano and honey in a small saucepan; bring to boiling. Pour hot marinade over vegetables in bowl; stir gently but thoroughly. Cover; refrigerate overnight, stirring several times. Drain vegetables before serving.