Marinated Vegetables

Cheri Clotiaux Stringer (originally from Southern Living)

Yield: 15-20 servings

I first tried this when I needed a vegetable dish that would travel well to family reunion and could be made ahead of time. This is my favorite recipe for when I have to bring something to a party, luncheon, picnic, etc., because it can be made the night before and is served cold. It lasts for days and serves a lot of people! (Dec 1996)

1 1/2 cups vegetable oil

1 cup cider vinegar

1 Tbsp sugar

2-3 tsp dried whole dillweed

1 tsp salt

1 tsp garlic salt

1 tsp pepper

1 lb fresh broccoli

1 head cauliflower

5 yellow squash, thinly sliced

5 medium carrots, diagonally sliced

6 medium mushrooms, sliced 

Combine first seven ingredients in a jar. Cover and shake well. Pour and toss over cut up vegetables. 

Refrigerate overnight.