1 (10 oz.) can jumbo pitted ripe olives, drained
1 sm. head cauliflower, broken into flowerets
1 sm. bunch broccoli, separated
1 c. celery, sliced into 1 inch chunks
2 sm. onions, coarsely chopped
2 sm. green peppers, coarsely chopped
2 carrots, cut into chunks
1/2 pt. cherry tomatoes
1 lb. small mushrooms (optional)

MARINADE:

1/2 c. olive oil
1/2 c. salad oil
1 1/2 c. red wine vinegar
1/4 c. sugar
Salt, pepper and garlic powder to taste

Prepare all vegetables, keeping tomatoes separate. Bring marinade to boil, then pour over vegetables. Add tomatoes when mixture is cool. Refrigerate 24 hours, turning frequently. Vegetables stay crisp for up to 1 week.

Yield: 8 to 10 servings.