FRESH VEGETABLES:

1 lb. broccoli, bite size pieces
1 head cauliflower, bite size pieces
1 lb. cherry tomatoes, halved
3 carrots, sliced
3 zucchini, sliced
2 sm. onions, sliced
3 stalks celery, sliced
1 bell pepper, sliced
1 cucumber, sliced
1 jar ripe olives, sliced
Optional: Green olives, mushrooms, and green onions

CANNED VEGETABLES:

1 (16 oz.) can French style green beans
1 (12 oz.) can Shoepeg corn (white corn)
1 (17 oz.) pkg. early English peas
2 stalks celery, sliced
1 medium onion or 1 bunch green onions, sliced
1 bell pepper, sliced (red and yellow pepper is good also, if available)
1 cucumber, sliced
2 carrots, sliced
1 can ripe olives, sliced

MARINADE:

1 c. sugar
3/4 c. vinegar
1/2 c. oil (I prefer olive oil)
1 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder

Pour marinade over vegetables. Mix, cover, and refrigerate for 24 hours.