1 head Dole cauliflower, cut into flowerets, about 4 c.
1 bunch Dole broccoli, cut into flowerets, about 3 1/2 c.
2 med. zucchini, cut lengthwise, sliced, about 3 1/2 c.
2 Dole bell peppers, cut julienne, red or green
1 lb. mushrooms, stems removed, 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 gloves 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.