1 head Dole cauliflower, cut into floweretes (about 4 c.)
1 bunch Dole broccoli, cut into floweretes (about 3 1/2 c.)
2 medium zucchini, cut lengthwise, sliced (about 3 1/2 c.)
2 Dole bell peppers, cut julienne (red or green)
1 lg. mushrooms, stems removed and thickly sliced
1 (6 oz.) can pitted black olives, sliced
1 c. Heinz distilled white or wine vinegar
1 c. vegetable oil
1/2 c. fresh lemon juice
3 cloves garlic, minced
2 tsp. granulated sugar
1 tsp. salt
1 tsp. pepper

Combine vegetables and olives in large bowl. For marinade, combine vinegar and remaining ingredients in jar; cover and shake vigorously. Pour marinade over vegetables; cover and marinate in refrigerator overnight, stirring occasionally. Makes about 13 cups.