1/2 cup extra virgin olive oil
1 1/2 tablespoons chopped fresh marjoram OR 2 teaspoons dried
2 cloves of garlic, crushed and minced
1 teaspoon salt
1/4 cup white wine vinegar
4 cups assorted vegetables (mushrooms, steamed carrots, beans, etc.)

Mix the first five ingredients together, then pour over the vegetables.

Let them marinate overnight in the refrigerator and serve at room temperature--precook any firm vegetables like carrots.