1/2 c. herbed vinaigrette
3/4 c. water
1/3 c. cider vinegar or red wine vinegar
1 tsp. sugar
1/2 tsp. salt
1/8 tsp. ground black pepper
1/4 lb. fresh mushrooms, sliced
1 zucchini (about 6 oz.), thinly sliced
2 green onions, sliced
1 tbsp. chopped fresh oregano or 3/4 tsp. dried oregano

1. Combine vinaigrette, water, vinegar, sugar, salt and pepper in medium-size bowl.

2. Add mushrooms, zucchini, green onion and oregano to bowl; stir to coat. Cover with plastic wrap and refrigerate overnight. Drain off dressing and serve vegetables cold or at room temperature.

Note: Vegetables can be removed with slotted spoon and marinade used again.