1 lg. cauliflower, cut up
1 lg. broccoli, cut up
1 sweet red onion, sliced thin
5 lg. carrots, sliced thin
1 green pepper, sliced
1 can ripe olives
6 tomatoes, cut into wedges

DRESSING:

1 c. red wine vinegar
3 tbsp. sugar
1/4 tsp. pepper
3/4 c. oil
1 tsp. salt
1 tbsp. basil leaves

Pour dressing over vegetables, mix well. Marinate overnight. Celery and mushrooms can also be used.