Marinated Vegetables

Ingredients

• ½ cup olive oil
• ¼ cup balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3 cloves garlic, cut into slivers
• ½ teaspoon sea salt
• 1 can (14 ounces) artichoke hearts, canned in water, cut into halves or quarters
• 1 can (14 ounces) hearts of palm, cut into ¼-inch slices
• 1 can (6 ounces) pitted black olives
• ½ pound mushrooms, cleaned and quartered

Directions

1. In a large bowl, whisk together olive oil, balsamic vinegar, oregano, basil, garlic, and sea salt.
2. Add artichokes, hearts of palm, olives, and mushrooms, and toss well.
3. Cover and place in refrigerator to marinate for 6 to 8 hours, tossing periodically.