Marinated Vegetables

2 c Fresh Broccoli

3/4 c Carrots, cut diagonally

1 c Celery, cut diagonally

1/2 c Red pepper, sliced

1/4 c Pitted olives*

1 cn 14-oz, artichoke hearts, in

-water 1/4 c Fat-free Italian Dressing

1/8 ts Red pepper

Steam broccoli and carrots till crisp; rinse in cold water to stop the cooking process. Toss broccoli, carrots and remaining veggies in a large bowl. Add dressing and red pepper and toss again. Chill a few hours; serve on a large platter.