8-12 broccoli spears, fresh
16 fresh mushrooms
4 zucchini, peeled and cut into quarters lengthwise
2 jars artichoke heats, drained and cut into halves
8-12 sm., whole fresh beets, peeled
12 sm. whole white onions, peeled

MARINADE:

3 c. chicken stock
1 c. dry white wine
1/4 c. olive oil
3/4 c. salad oil
1/2 c. lemon juice
6 parsley sprigs
2 lg. cloves garlic, minced
1/2 tsp. dried thyme
10 peppercorns
1 tsp. salt

Stir marinade ingredients together in a large saucepan. Bring to a boil, partially cover pan, reduce heat and simmer for 45 minutes. Strain marinade and return to saucepan.

Bring marinade to a boil and boil vegetables, separately, 5-10 minutes or until barely cooked. Be sure not to over cook the vegetables as they will soften as they marinate in the refrigerator later.

Remove vegetables to large bowl and cover with hot marinade. Cover and refrigerate at least 4 hours or overnight. To serve remove vegetables from marinade with slotted spoon and arrange on large platter. Moisten vegetables immediately before serving.