Marinated Mushrooms And Veggies - cooking recipe

Ingredients

2/3 c. vinegar
2/3 c. olive or salad oil
1/4 c. chopped onion
2 cloves garlic, minced
1 tsp. sugar
1 tsp. basil, crushed
1 tsp. oregano, crushed
8 oz. fresh mushrooms, halved or quartered
1 (16 oz.) can whole carrots (may be sliced)
1 (14 oz.) can artichoke hearts, drained and halved
1 c. pitted ripe olives, halved
1 c. sliced celery
1 (2 oz.) jar sliced pimientos, drained (1/4 c. chopped)

Preparation

In saucepan, combine vinegar, oil, onion, garlic, 1 teaspoon salt, sugar, basil, oregano and 1/4 teaspoon pepper.
Bring to a boil; simmer, uncovered, 10 minutes.
Combine remaining ingredients in a bowl.
Pour hot marinade over veggies.
Stir; chill several hours, stirring occasionally.
Drain before serving.
Serve in lettuce lined bowl.
Makes 7 cups.
Great Thanksgiving dish.