1 (10 oz.) can pitted ripe olives
1 head cauliflower, broken into florets
8 scallions, cut into sm. pieces
1 lb. sm. fresh mushrooms
3 green peppers
1 bag carrots, cut into sticks
1 pt. cherry tomatoes
1 (10 oz.) can artichoke hearts (water packed), drained & quartered
1 stick eating pepperoni, sliced thin
1 bunch broccoli, cut into florets

MARINADE:

1 c. olive oil
1 1/2 c. red wine vinegar
1/4 c. sugar
2 tsp. fresh ground black pepper
2 tsp. salt
2 cloves garlic, crushed

Combine marinade ingredients. Bring to boil. Cool slightly. Pour over washed vegetables, leaving out the tomatoes and pepperoni. Refrigerate. Add tomato and pepperoni when marinade is cooled. Refrigerate 24 hours or longer, mixing frequently. Drain marinade before serving vegetables. Marinade may be reused and will keep in refrigerator for several weeks.