Marinated Vegetable Medley Recipe

Ingredients <br>- 2/3 cup white vinegar <br>- 2/3 cup vegetable oil <br>- 1/3 cup chopped onion <br>- 1 teaspoon white sugar <br>- 1 teaspoon salt <br>- 1 teaspoon dried basil <br>- 1 teaspoon dried oregano <br>- 1/8 teaspoon garlic powder <br>- 1 (14 ounce) can artichoke hearts, drained and quartered <br>- 1 cup fresh broccoli florets <br>- 1 cup cauliflower florets <br>- 1 cup sliced carrots <br>- 1 cup sliced fresh mushrooms <br><p></p>Directions <br>step 1: In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes. <br>step 2: In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon. <br>

Ingredients
- 2/3 cup white vinegar
- 2/3 cup vegetable oil
- 1/3 cup chopped onion
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 1 cup fresh broccoli florets
- 1 cup cauliflower florets
- 1 cup sliced carrots
- 1 cup sliced fresh mushrooms

Directions
step 1: In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
step 2: In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.

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