5 c. sliced cooked carrots
1 med. cauliflower
1 med. bell pepper, sliced
2 med. onions, sliced in rings

MARINADE:

1/4 c. salad oil
1 can tomato soup
1/2 tsp. salt
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. black pepper
3/4 c. vinegar
1 c. sugar

Pour marinade mixture over vegetables. Let stand in refrigerator overnight.