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1/2 c. corn oil
1/3 c. white vinegar
1/4 c. water
2 tbsp. sugar
1 clove garlic, minced
1 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. crushed dried red pepper
4 c. cauliflowerets
1 1/2 c. carrots, thinly sliced
1 sweet red pepper, cut in thin strips & seeded
1 green pepper, cut in squares & seeded
8 green or black olives, cut in half

In a large saucepan, stir together the first 8 ingredients. Bring to a boil, then add cauliflowerets and carrots. Cook until tender crisp, about 4 minutes, stirring frequently. Stir in remaining ingredients and cook 2 minutes. Remove from heat and let cool. Pour into glass refrigerator bowl or 1 quart jar. Cover tightly and chill in refrigerator at least 24 hours. Stir or shake occasionally. To the antipasto I add 1 jar pearl onions and 1 jar button mushrooms.
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