Ingredients
2/3 cup cider vinegar2/3 cup olive oil1/4 cup chopped onion2 garlic cloves, minced1 teaspoon sugar1 teaspoon dried basil1 teaspoon dried oregano1 pound fresh petite carrots1 can (14 ounces) water-packed quartered artichoke hearts, drained1/2 pound medium fresh mushrooms, halved4 celery ribs, sliced diagonally1 cup (6 ounces) pitted ripe olives, drained
Preparation
In a small saucepan, combine the first 7 ingredients; bring to a boil. Simmer, uncovered, 10 minutes. Meanwhile, in a large nonreactive bowl, combine remaining ingredients.
Pour hot marinade over vegetables; stir to coat. Refrigerate, covered, 3-4 hours, stirring occasionally to allow flavors to blend.
