1 1/2 c. pure vegetable oil
1 c. lemon juice
2 tbsp. parsley, chopped
4 tsp. salt
1 tsp. sugar
1/4 tsp. hot pepper sauce
1 clove garlic, mashed
1 lb. sm. zucchini, sliced
1 head cauliflower, separated into flowerets
2 (14 oz.) cans artichoke hearts, drained & halved

Combine oil, lemon juice, parsley, salt, sugar, hot pepper sauce and garlic in large screw-top jar. Place vegetables in separate bowls. Shake oil mixture well. Pour over vegetables. Cover. Marinate overnight. Drain vegetables; arrange in bowl. Makes 12 servings.