MARINADE:

1 c. vegetable oil
1 c. red wine vinegar
1 tbsp. lemon juice
1 tsp. oregano, basil, dill weed, onion salt, garlic salt, mustard dried or prepared

Mix together and set aside.

VEGETABLES:

1 red onion
1 sm. head green cabbage
1 red pepper
1 green pepper
1 head broccoli
1 head cauliflower
1 or 2 med. zucchini

Cut all vegetables into bite size pieces. Pour marinade over vegetables and refrigerate for at least 2 hours.