MARINADE:

1 1/4 c. oil
2/3 c. vinegar
1/2 c. sugar
Garlic to taste
1 tsp. salt
1 tsp. white pepper

Combine and warm enough to dissolve sugar. Pour marinade over following vegetables:

2 c. broccoli pieces
2 c. cauliflower pieces
2 c. sliced carrots
1 med. zucchini, sliced
1 med. yellow squash, sliced
1 med. cucumber, sliced
1/2 c. chopped green pepper
1/2 c. chopped celery
1/2 c. sliced black olives

Cover and refrigerate 12 hours. Just before serving, add chopped tomatoes and sliced mushrooms. Toss to combine. Serves 10-12.