HERB MARINADE:

2/3 c. white vinegar
1/3 c. salad oil
1/3 c. olive oil
3 diced green onions
1 tsp. each of salt, basil, oregano & sugar
Pepper to taste
2 cloves minced garlic

VEGETABLES:

1/2 lb. mushrooms, cut in 1/2
1 can artichoke hearts, in 1/2
5 carrots, in strips or rounds
1 chopped or sliced green pepper
5 stalks celery, sliced
1 basket cherry tomatoes
3 or 4 sprigs cilantro
1 can pitted olives
1 can garbanzo beans

Mix all marinade ingredients in saucepan and boil for 2 or 3 minutes. Cool for 10 minutes and pour over vegetables in a large bowl which has a tight fitting cover. Refrigerate covered for at least 24 hours. Invert bowl several times during the 24 hour period to make sure that all vegetables absorb flavor from the marinade. Vary by using your favorite vegetables in place of or in addition to those listed above. My favorites are zucchini, cucumber, cauliflower and beans. Try varying the flavor by using red wine vinegar in place of all or part of the white vinegar, also. I like to mix the vinegars half and half.