2 to 3 carrots
1 green pepper
1 red pepper
Zucchini
2 c. fresh broccoli
2 c. fresh cauliflower
1/4 c. fresh mushrooms
1 can black olives
1 jar lg. green olives

MARINADE:

1 c. vinegar
3 tbsp. dill weed
1 tsp. garlic clove, chopped
2 tsp. pepper
1 c. vegetable oil

Cut all vegetables into desired strips or chunks or slices. Make marinade. Put all marinade ingredients into pot. Heat to boiling. Cool marinade. Pour over vegetables in an oblong pan. Put in refrigerator. Mix three times in a 24 hours period. Add fresh mushrooms just before serving. Otherwise they will turn brown.