Lemon Marinated Vegetables

Marinade:

1 ½ c. oil
1 c. fresh lemon juice
2 T. chopped parsley
4 tsp. salt
1 tsp. sugar
¼ tsp. Tabasco sauce
1 garlic clove, crushed
½ tsp. dill

Vegetables:

1 lb. sm. zucchini, sliced
1 head cauliflower, broken
into flowerets
1 (14 oz.) cans artichoke hearts, drained & cut in half
1 lg. can button mushrooms

Place each vegetable into separate bowl. Combine ingredients for marinade in jar and shake well. Pour marinade over
each vegetable. Cover and allow to stand for 24 hours. Then drain and arrange on serving dish.