Antipasto Salad - cooking recipe

Ingredients

1/2 c. red wine vinegar
1/2 Tbsp. dried oregano, crumbled
1/2 Tbsp. dried basil, crumbled
4 garlic cloves, pressed
1/4 c. olive oil
1/4 c. vegetable oil
1 pt. cherry tomatoes
1 large green pepper (in rings)
1 large red onion (in rings)
1/2 lb. mushrooms, sliced thick
1 c. small pitted black olives
8 oz. can artichoke hearts, quartered

Preparation

In bowl, whisk together vinegar, oregano, basil, garlic, salt and pepper to taste.
Add the oil in a stream, whisking, and whisk the marinade well.
In a large resealable plastic bag, combine vegetables with marinade.
Seal the bag, pressing out excess air. Let marinate overnight in refrigerator, turning the bag several times.
Serve on a bed of torn lettuce.
Serves 6 to 8.