Italian Marinated Vegetables - cooking recipe

Ingredients

1 (8 oz.) can button mushrooms, drained
1 green pepper, cut in 1/2-inch strips
1 carrot, cut lengthwise into eighths
2 c. uncooked cauliflower flowerets
1 (1 lb.) can artichoke hearts, drained and cut in half
12 small raw white onions or 6 green onions, including 1-inch of the green tops
1/2 c. stuffed olives
1 1/2 c. wine vinegar
1 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. black pepper
2 tsp. oregano, crushed
1/2 c. salad oil
1/2 c. olive oil
cherry tomatoes and minced parsley

Preparation

Combine all vegetables except tomatoes and parsley in large bowl.
Heat vinegar; stir in seasonings.
Cool slightly.
Combine with oil and pour over vegetables and mix well.
Cover and refrigerate for 24 hours, before serving.