2 lb. sliced carrots, cooked until just tender
1 lg. onion, cut into rings
1 lg. green pepper, sliced

MARINADE:

1 c. sugar
1/2 c. oil
1/2 c. vinegar
1 tsp. dry mustard
1 tbsp. Worcestershire
1 can tomato soup

Place all vegetables in large bowl. Mix all marinade ingredients together. Pour over vegetables. Marinate in refrigerator at least 4 hours.