Marinated Vegetable Salad

This is really good. It saves for 3 to 5 days in the fridge and gets better each day.

½	large head of cauliflower cut into bit sized pieces (if the head is small use more than ½)
2	heads of broccoli cut into bite sized pieces
1	shallot, diced
1	cucumber, peeled, cut in half, seeded, and cut into bit sized pieces
1	zucchini, cut into bit sized pieces
10 oz	grape tomatoes, halved
½ cup	olive oil
½ cup	red wine vinegar
2 Tbl	Dijon mustard
2 Tbl	Italian seasoning
	salt & pepper

Wash the vegetables well, cut them up, and dry them off in paper towels or a salad spinner. Mix the olive oil, vinegar, mustard, Italian seasoning, and salt and pepper together in a bowl. Place the cauliflower, broccoli, shallot, cucumber, zucchini, and tomatoes in a large seal-able non reactive container. Pour the olive oil mixture over the vegetables, stir to coat and refrigerate for at least 2 hours. Use a slotted spoon to serve. You can also add shredded carrots, onions, cherry peppers, peperoncinis, olives, or anything else you want.

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