Marinated Vegetable Salad *

1 head broccoli; cut into small florets
1 small head cauliflower; cut into small florets
1 red bell pepper, seeded and cut into thin strips
1/2 cup coarsely chopped sundried tomatoes
1 can chickpeas, drained (reserve 1/4 cup liquid)
1/2 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, pressed
2 Tbsp chopped fresh oregano
3/4 tsp salt
1/2 tsp pepper
1 pound Mozzarella cheese, cubed
1/2 head romaine lettuce, cut into bite size pieces
1/2 cup chopped fresh basil

In a bowl, combine broccoli, cauliflower, pepper, tomatoes, chickpeas, and reserved liquid.  Stir and coat well.  In a small bowl, whisk together olive oil, vinegar, garlic, oregano, salt and pepper until well blended.  Pour over veggies and toss well.  Cover and let marinate at room temperature for 2 hours or in the refrigerator for 48 hours.  Stir occasionally.  Transfer marinated veggies to a large serving bowl.  Stir in cheese, lettuce and basil.

I added steak cut into strips and made a meal out of this. 

Serves 4-6