4 c. sliced zucchini
2 c. sliced yellow squash
2 c. broccoli florets
1 1/2 c. cauliflower florets
1 c. sliced carrots
1 c. sliced purple onion
1 c. halved cherry tomatoes
8 oz. mushrooms, sliced

MARINADE:

2 c. vegetable oil
1 c. white vinegar
1/2 c. red wine vinegar
1/2 c. lemon juice
Salt to taste
1 tsp. oregano
1 tsp. dry mustard
1 tsp. dehydrated onion
2 cloves garlic, pressed

Mix vegetables in a bowl. Combine marinade ingredients and pour over vegetables. Refrigerate for several hours or overnight. Serves 15 to 20.