6 med. tomatoes, peeled and sliced 1/2 inch thick
4.5 oz. jar whole mushrooms, drained
2/3 c. vegetable oil
1/4 c. wine vinegar
1/4 c. finely chopped parsley
1/4 c. finely chopped green onions
1 garlic clove, minced
1 tsp. salt
1 tsp. dill
1 tsp. basil leaves
1/4 tsp. pepper

Arrange tomatoes in a 9 x 13 inch baking dish; add mushrooms. Mix remaining ingredients and pour over tomatoes and mushrooms. Refrigerate 1 to 2 hours before serving.