MARINADE:

1/2 c. oil
2/3 c. vinegar
2 1/2 tsp. salt
2 cloves garlic, crushed
1 tsp. pepper
1 tsp. sugar
1/4 tsp. oregano
Juice from hot peppers

VEGETABLES:

Carrot strips
Celery strips
Green pepper strips
Mushrooms
Artichoke hearts
Cherry tomatoes
Cucumber slices
Zucchini slices
1 can pitted black olives, drained
1 jar hot peppers
Green beans

Marinate in covered bowl in refrigerator for 24 hours, turning three times.