Marinated Vegetables
14 oz can artichoke hearts, drained and quartered
1 can hearts of palm, drained and sliced
8 oz. mushrooms, sliced
1 pt. cherry tomatoes, halved
1 zucchini, quartered and sliced
Marinade

Pour marinade over vegetables. Stir. Chill several hours, stirring occasionally. Drain vegetables and serve.

Marinade:
1/4 c. red wine vinegar
2 T fresh lemon juice
3/4 c oil
1 clove garlic, minced
1 t salt
1/4 t pepper
1/2 t Splenda

Combine all ingredients.