Dill Marinated Vegetables

Makes 16 Servings

Sweet and tangy dressing.

2 pounds new potatoes, washed and sliced
1 pound fresh green beans, trimmed
2 pounds carrots, sliced
1 pound zucchini, sliced
8 ounces red onion, sliced
8 ounces mushrooms, sliced

dill dressing:
16 fluid ounces vegetable oil
4 fluid ounces Karo® Light Corn Syrup
4 fluid ounces lemon juice
1 tablespoon dill weed
1 tablespoon sweet basil
1 teaspoon salt

Dill Dressing:

Cover potatoes with water in a saucepan; bring to a boil, reduce heat and cook just until tender.  Drain potatoes.  Bring a large pot of water to a boil.  Add green beans and carrots.  Cook just until tender; drain and immediately plunge into ice water.  Drain well.

Combine all dressing ingredients in a bowl.  Place potatoes, green beans, carrots, zucchini, onion and mushrooms in a large bowl.  Add dressing and gently toss to mix.

Cover; chill 2 hours or overnight.