1 c. fresh sliced mushrooms
1 c. sliced celery
1 - 2 c. bite size chunks of cauliflower
1 c. small chunks broccoli
1 - 2 c. sliced carrots
1/2 c. pitted ripe olives, halved
1 c. sliced cucumbers
1/2 c. red wine vinegar
1/3 c. oil
1/2 tsp. honey
1/2 tsp. basil
1/4 tsp. salt
1/4 tsp. pepper

In a sauce pan combine vinegar, oil, honey, basil, salt and pepper. Bring to a boil and simmer for 10 minutes. In a large bowl combine mushrooms, celery, cauliflower, broccoli, carrots, olives and cucumbers. Pour hot marinade over vegetables, stirring to coat all. Cover bowl with lid and chill in refrigerator overnight. Stir or shake bowl several times. Drain vegetables before serving.