1/2 sm. head cauliflower cut in flowerets and sliced
2 carrots, pared, cut in 2 inch strips
2 stalks celery, cut in 1 inch pieces
1 green pepper, cut in 2 inch strips
2 tbsp. sugar
1 tsp. salt
1 jar (4 oz.) pimiento, drained and chopped
1 jar (3 oz.) pitted green olives, drained
3/4 c. wine vinegar
1/2 c. olive oil
1/2 tsp. oregano
1/4 tsp. pepper

In large skillet, combine ingredients with 1/4 cup water. Bring to boil, stir occasionally; reduce heat and simmer, covered, for 5 minutes. Refrigerate for 24 hours, drain and serve. Makes 6 Antipasto servings.