This is a wonderful recipe for marinated vegetables, one that you can enjoy all year round.

Heating the marinade ingredients together causes two things - it enables them to "meld" together better as the sugar melts and the hot dressing actually softens the raw vegetables a bit.

Prep time: 15 minutes, plus marinating Cook time: 0 minutes

Ingredients:
2 cups cauliflower florets
2 cups broccoli florets
1 cup fresh button mushrooms
1/2 red bell pepper, cut into strips
1 cup green beans, cut into 1" pieces
8 small white pickling onions
1 carrot, sliced

Dressing:
1 cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon dried tarragon
1/2 teaspoon white sugar (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil

Directions:
In a bowl, combine the cauliflower pieces, the broccoli, mushrooms, red pepper, green beans, onions and carrot slices.

Meanwhile, in a saucepan, heat the vinegar and seasonings together. Add oil and pour over the vegetables. Mix well then let it cool slightly. Transfer mixture to a large non metallic covered bowl.

Refrigerate for several hours before serving, ideally for 24 hours.

Serves 10.

• If you think the green beans will be too crunchy totally raw, or you don't like the raw taste, boil them for just a minute and drain well. Remember the vinegar is heated before adding it to the vegetables, which will soften the beans a bit as well.

• This recipe keeps very well and actually improves if it sits a day.

• Feel free to mix up the vegetables you use. Don't like mushrooms? Leave them out. Or add other vegetables that you prefer. Chopped onions, steamed brussels sprouts - use your imagination.