6 lg. green peppers
1 bunch broccoli
4 lg. ripe tomatoes
1/2 c. peanut oil
1/2 c. soy sauce
1/2 c. red wine vinegar

Halve and seed peppers; cut into cubes; trim broccoli and cut into flowerettes; core tomatoes and cut into wedges. Place in large (glass or ceramic) bowl.

Combine oil, soy sauce and vinegar and pour over vegetables. Toss to blend well. Allow to stand at room temperature at least 2 hours, tossing several times. Spoon onto serving dish (and reserve remaining marinade to flavor another batch of vegetables). Nice summer/outdoor party vegetables.