1 (5.75-ounce) can jumbo pitted ripe olives, undrained
1 (6-ounce) jar jumbo pimiento-stuffed olives, undrained
1 (14-ounce) can quartered artichoke hearts, undrained
1 (8-ounce) package fresh small mushrooms
1 pint cherry tomatoes
How to Make It
Combine first 7 ingredients in a saucepan; bring to a boil. Cool.
Cook Brussels sprouts according to package directions; drain.
Cut bell peppers into thin strips. Slice onion, zucchini, and yellow squash; separate onion into rings. Cut broccoli into flowerets. Drain olives and artichoke hearts. Place vinegar mixture and vegetables in a large zip-top plastic bag. Seal and chill 8 hours, turning occasionally.
Add mushrooms and tomatoes, and toss gently. Serve immediately.