1 bunch broccoli
1 bunch cauliflower
3 to 4 carrots
1 lb. mushrooms
Cherry tomatoes
1 to 2 small zucchini
1 can black olives
1 green pepper
Sm. white onions (optional)

Cut vegetables into bite size pieces.

MARINADE:

1 c. vinegar
1 tbsp. sugar
1 tbsp. dill weed
1 tbsp. Accent (optional)
1 tsp. salt
1 tsp. pepper
1 tbsp. garlic salt
1 1/2 c. vegetable oil

Mix marinate ingredients and pour over vegetables. Cover loosely and refrigerate for 24 hours. Turn about 3 times. This takes quite a large bowl (about 5 quart). Any leftover marinade makes a nice salad dressing.