Shelly's Recipe

MARINATED VEGETABLES

Category: Salad

1/2 head fresh cauliflower, cut into small florets
2 1/2 cups fresh broccoli florets
2 medium carrots (peeled and cut into 1bout 1 1/2 to 2-inch strips)
1 small sweet onion, sliced
1 green bell pepper, seeded and cubed
1 cup green pimento-stuffed olives
1 (10-oz) can whole mushrooms, drained 9optional)

Marinade:
3/4 cup white vinegar
1/2 cup vegetable oil
2-3 tbsp sugar, or to taste
1 tsp salt (I use seasoned salt)
1/2 tsp fresh ground black pepper, or to taste
1/2 to 1 tsp dried oregano (rubbed between fingers to release the flavors)
1/4 cup cold water
1/2 to 1 tsp garlic powder or 2 garlic cloves, minced, optional

Bring a large pot of water to a boil.

Add in broccoli and cauliflower florets and blanch for 1 minute; drain an immediately plunge into a large bowl of ice water to stop the cooking process. Drain well and place into a large bowl. Add in carrots, onion, bell pepper, whole canned mushrooms and olives; toss to combine.

In a bowl whisk all marinade ingredients together until no sugar or salt granules remain; pour over the veggies and toss to coat. Cover and refrigerate for at least 24 hours before serving (tossing a few times during chilling).