Substitute any favorite vegetables for those that are listed.
¾ cup extra virgin olive oil
1 teaspoon pepper
½ cup red wine vinegar
2 teaspoons dry mustard
2 teaspoons Celtic salt
1 tablespoon oregano leaves
1 head cauliflower, sectioned
6 carrots, sliced
8 ounces mushrooms, sliced
4 ribs celery, sliced
2 red onions, sliced
1 (14-ounce) can artichoke hearts, drained, quartered
1 (9-ounce) jar green olives, drained
1 (6-ounce) can pitted black olives, drained
2 garlic cloves
Combine the olive oil, pepper, vinegar, mustard, salt, and oregano in a large glass dish and whisk well. Add the cauliflower, carrots, mushrooms, celery, onions, artichokes, green olives, black olives, and garlic; mix well. Marinate, covered, in the refrigerator for 24 hours.
Yield: 16 or more servings
Adapted from a recipe found on CookbooksOnline.com