2/3 c. vinegar
2/3 c. olive oil
1/4 c. chopped onion
2 cloves garlic, minced
1 tsp. sugar
1 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
8 oz. fresh mushrooms, halved
1 (16 oz.) can whole carrots, drained (or fresh cooked)
1 (14 oz.) can artichoke hearts, drained and halved
1 c. pitted ripe olives, halved
1 c. sliced celery
1 (2 oz.) jar sliced pimiento, drained and chopped
1 tsp. salt
1/4 tsp. pepper

In saucepan combine vinegar, onion, garlic, 1 tsp. salt, sugar, basil, oregano, 1/4 tsp. pepper. Bring to boil. Simmer, uncovered, 10 minutes.

In bowl combine remaining ingredients. Pour hot marinade over vegetables. Stir to coat. Cover. Chill several hours stirring occasionally. Drain vegetables; serve in lettuce lined bowl, if desired. Makes 7 cups.