2 (16 oz.) cans black olives, drained
1 pt. cherry tomatoes
12 oz. medium size mushroom caps
1 bunch broccoli, broken into flowerets
1 med. head cauliflower, cut into flowerets
1 lb. carrots, cut in rounds
2 tbsp. garlic powder
2 tbsp. salt
1 tbsp. pepper
1 1/2 tsp. sugar
1 1/2 c. vegetable oil
2/3 c. vinegar

Combine garlic powder, salt, pepper, sugar, oil, and vinegar to make marinade. Shake well in covered jar or blend with blender Pour over prepared vegetables, except mushrooms, in a bowl and marinate overnight, stirring occasionally. Add mushroom caps 1 to 2 hours before serving. Pretty at holidays and men love it.