Marinated Veggies

40 calories, 2 g carbohydrates, 1 g protein, 3 g fat
Marinade: 1⁄2 cup olive oil
1⁄4 cup balsamic vinegar (any vinegar is fine)
1 tsp. each dried oregano and basil (or 2 tbsp chopped fresh)
2 cloves garlic, slivered
1⁄2 tsp. salt
1 can artichoke hearts in water, cut in halves or quarters
1 can hearts of palm, cut into 1⁄4-inch slices
1 can pitted black olives
1⁄2 lb. mushrooms, cleaned and quartered

Mix marinade ingredients in a jar. Mix veggies in a bowl and pour marinade over. Marinate overnight (toss frequently). Serve with toothpicks. (Leftover marinade can be used as salad dressing for greens).