9 c. assorted vegetables
3 cloves garlic, minced
1/2 c. vegetable oil
1/2 c. wine vinegar
1/2 c. water
1 tsp. salt
1 tsp. dried or Italian seasoning
1/2 tsp. pepper
1 c. drained pitted ripe olives

In large skillet or Dutch, combine all ingredients except olives. Bring to boil. Reduce heat, cover, simmer 5 minutes or until vegetables are tender-crisp. Cool slightly. Add olives. Transfer mixture to a bowl or storage container. Cover. Chill 6 hours or overnight. Makes about 9 cups.

SUGGESTION: Use red and green pepper strips, carrots and celery sticks, red onion wedges, fresh or frozen cauliflower and broccoli flowerets, fresh or frozen whole green beans, fresh or frozen or canned artichoke hearts.