2 med. size zucchini, halved lengthwise & sliced
1 pt. cherry tomatoes
1/2 bunch broccoli, cut in florets
1/2 med. size head cauliflower, cut in florets
4 lg. ribs celery, sliced diagonally
4 lg. carrots, cut in strips
1 (8 oz.) jar pickled baby corn, drained
1 c. oil
1/2 c. white wine vinegar
1/2 c. water
1 tsp. each sugar, dried thyme, marjoram & basil
2 tsp. salt
1 tsp. pepper
1 sm. clove garlic, peeled
1 bay leaf

Place all vegetables in large bowl. Mix remaining ingredients; pour over vegetables; refrigerate several hours, tossing occasionally. Before serving, drain vegetables, discard garlic and bay leaf. Serves 12. Save marinade and use it as dressing on other salads.