Marinated Vegetables

1 can Campbell's Chicken Broth
4 medium-sized carrots, sliced (1 1/2 cups)
2 cups cauliflowerets
2 small zucchini squash, diagonally sliced (about 2 cups)
1/4 pound mushrooms, sliced (about 1 cup)
1/4 cup wine vinegar
1 envelope (0.6 ounces) Italian salad dressing mix

Heat broth to boiling in a large saucepan. Add carrots; simmer 2 minutes; cool. Stir in cauliflowerets, zucchini, mushrooms, vinegar and salad dressing mix. Chill 6 hours or more, stirring occasionally.

Makes about 7 cups.

[Magazine clipping. I hope Campbell's Chicken Broth comes in just one size. Otherwise, we're in trouble.]