Recipe

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• 3/4 cup of salad oil, divided
• 3 cloves of garlic minced
• 1/2 lb of sliced mushrooms
• 1 3/4 cups of fresh grapefuit juice
• 1/2 cup of catsup
• 1 tsp of sugar
• 2 tsp of salt
• 2 tbsp of mustard
• 3 dashes of tabasco
• 1 green pepper , diced in fairly large chunks
• 2 large carrots, peeled and cut in julienne strips
• 2 ribs of celery, cut in diagonal pieces
• 1 can of drained chick peas
• 1 can of artichoke hearts, drained
• 1 tomato cut in wedges (i use a cup of cherry tomatoes instead)
• 2 cups of cauliflowerets
• 8 scallions diced

• 1 Heat scant 3 tbsp of oil in heavy skillet, add garlic and mushrooms and cook briefly. Add remaining oil, grapefruit juice, catsup, sugar, salt, mustard, tabasco and heat to just below boiling.
• 2 Place all the remining ingredients in a large glass bowl.
• 3 Pour hot marinade over the vegetables. Cover and marinate in the refrigerator for 12 hours or more. Stir occasionally.
• 4 Drain and serve.