3 Tbsp. FRENCH'S® Classic Yellow® Mustard or FRENCH'S® Spicy Brown Mustard
3 Tbsp. Red wine vinegar
1 tsp. crushed dried oregano leaves
1 tsp. minced garlic
1/3 cup Olive oil
6 cups cut-up vegetables, (cauliflower, broccoli, carrots, zucchini, mushrooms)
WHISK mustard, vinegar, oregano and garlic in large bowl. Gradually add oil, whisking until smooth.
STIR in vegetables; toss to coat.
COVER and refrigerate several hours or overnight.