Instructions: Drop onions into a saucepan of boiling water; return to a boil. Drain; rinse under cold water. Drain and peel.

Heat oil in a nonstick skillet over medium heat. Add onions; saute 5 minutes. Add peas and carrot pieces; saute 5 minutes or until crisp-tender.

Remove from heat; stir in mushrooms, parsley, and mint. Spoon vegetable mixture into a shallow dish or glass bowl; set aside.

Combine the vinegar and the next 4 ingredients (vinegar through salt) in a small saucepan; bring to a boil. Pour over vegetables; cover and marinate in refrigerator at least 2 hours.

Yield: 4 servings (serving size: 1 cup).

Serving Ideas : Serve with a slotted spoon.

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