If you like, cut the red pepper into star-shaped pieces using a small cookie
cutter.

1 10-ounce package fresh or frozen tiny whole carrots
1 9-ounce package frozen artichoke hearts, quartered
2 cups cauliflower florets
1 large red sweet pepper, cut into 3/4-inch pieces
1 cup small whole mushrooms
1/3 cup white wine vinegar
1/3 cup salad oil
2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil,
crushed
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon pepper

Cook carrots and artichoke hearts, covered, in a large saucepan in a small
amount of boiling water for 2 minutes. Add cauliflower florets and bring to
boiling. Reduce heat and simmer, covered, 3 minutes longer. Drain. Stir in the
red pepper pieces and mushrooms. Transfer mixture to a non-metal storage
container.

Combine vinegar, salad oil, basil, garlic, salt, mustard, and pepper in a
screw-top jar. Cover and shake thoroughly. Pour over vegetables. Cover and
marinate in the refrigerator for 6 to 24 hours, stirring occasionally. Drain off marinade and transfer vegetables to lettuce-lined plate. Serve with appetizer picks. Makes about 7 cups.

Make-Ahead Tip: Prepare vegetables and marinade and combine in a
storage container. Cover and refrigerate for 6 to 24 hours, stirring occasionally.
Drain before serving.

Nutrition facts per 1/2-cup serving: 71 calories, 5 g total fat (1 g
saturated fat), 0 mg cholesterol, 107 mg sodium 6 g carbohydrate, 2 g
fiber, 1 g protein. Daily Values: 49% vitamin A, 36% vitamin C, 1%
calcium, 3% iron.