1 head cauliflower, cut into flowerets (about 4 cups)
1 bunch broccoli, cut into flowerets (about 3 1/2 cups)
2 med. zucchini, cut lengthwise, sliced (about 3 1/2 cups)
2 bell peppers, cut julienne
1 lb. mushrooms, stems removed, thickly sliced
1 (6 oz.) can pitted black olives, sliced
1 c. white or wine vinegar
1 c. vegetable oil
1/2 c. fresh lemon juice
3 cloves garlic, minced
2 tsp. sugar
1 tsp. salt
1 tsp. pepper

Combine vegetables and olives in large bowl. For marinade, combine vinegar and remaining ingredients in jar; cover and shake vigorously. Pour marinade over vegetables; cover and marinate in refrigerator overnight, stirring occasionally. NOTE: At Christmas time, I use red and green bell peppers for color. Makes about 13 cups.