Marinated Vegetables

1 cup red wine vinegar
1/2 cup vegetable oil
1/2 cup olive oil
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon cracked pepper
1 teaspoon dried oregano
1 (l0-ounce) package-frozen Brussels sprouts
2 green bell peppers
1 yellow onion
2 zucchini
4 small yellow squash
1 pound fresh broccoli
1 (5.75-ounce) can jumbo pitted ripe olives, drained
1 (6-ounce) jar jumbo pimiento- stuffed olives, drained
1 (14-ounce) can quartered artichoke hearts, drained
1/2 pound fresh small mushrooms
1 pint cherry tomatoes

Combine first 7 ingredients in a large saucepan and bring mixture to a boil.  Remove from heat and let cool. Cook Brussels sprouts according to package directions; drain. Cut green bell peppers into thin strips.  Slice onion, zucchini and yellow squash; separate onion into rings.  Cut broccoli into flowerets.   Place vinegar mixture, vegetables, olives and artichoke hearts in a large heavy-duty, zip-top plastic bag. Seal and chill 8 hours, turning vegetable mixture occasionally.  Add mushrooms and cherry tomatoes and toss gently to combine. Serve vegetables immediately.