Marinated Vegetable Salad

Vinaigrette (Prepare and set aside overnight):

1/3 cup vinegar (doesn't matter what type, but each changes flavor of salad)
1/2 cup oil (canola or light olive oil work best)
1 tsp dried thyme
1 tsp dry mustard
1 tsp salt
1 tsp ground pepper
1 garlic clove (minced)

Vegetables:

Cut a variety of vegetables into interesting shapes.
Suggestions:
Carrots, Broccoli
Asparagus, Cherry Tomatoes
Zucchini, Green Pepper
Mushrooms, Red Pepper
Cauliflower, Green Onions

Blanche the harder vegetables until BARELY tender. Blanche each vegetable separately because each cooks at a very different rate.

Combine all the vegetables into a bowl and pour the vinaigrette over them (make sure that vinaigrette is shaken vigorously before pouring over veggies. Stir well. Refrigerate 5-6 hours, stirring occasionally.