2 cups sliced fresh mushrooms

1 ½ cups fresh broccoli

½ cup sliced carrots

1 cup cubed squash

½ cup cider vinegar

2/3 cup vegetable oil

2 teaspoons sugar

1 teaspoon dill

¾ teaspoon salt

2 minced garlic cloves

½ teaspoon black pepper

 

Mix all vegetables in large serving bowl. In a smaller bowl, whisk together vinegar, oil, sugar, dill, salt, garlic and pepper. Taste and adjust seasonings as necessary. Whisk again and add to vegetables. Toss gently to coat veggies and refrigerate for at least 4 hours or overnight. Serve cold.