- 1-1/4 cups mushrooms, whole or cut in half
- 1 cup celery (1/2″ slices)
- 1 cup carrots (1/2″ slices)
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1/2 cup pitted black olives
- 1/2 cup red wine vinegar
- 1/3 cup vegetable oil
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp honey
Combine mushrooms, celery, carrots, broccoli, cauliflower, and olives in a medium bowl. Combine vinegar, oil, onion, garlic, basil, oregano, and honey in a small saucepan. Bring to boiling over medium-high heat. Remove from heat. Pour hot marinade over the vegetables; stir gently but thoroughly.
Cover and refrigerate overnight, stirring several times if possible. Drain before serving.
6 servings