Marinade
1 cup olive oil
1/2 cup water
1/2 cup white wine vinegar
1 tablespoon each: sugar, thyme, marjoram, basil, pepper
1 large garlic clove, minced
1 large bay leaf
Vegetables
carrot slices
zucchini slices
cherry tomatoes
broccoli flowerets
cauliflower
celery chunks
baby corn ears
mushrooms
Mix the marinade, add the vegetables, store in the refrigerator for several hours. Drain the vegetables thoroughly and place in a bowl to serve.
Martha
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