2 lb. carrots
1 lg. onion
1 lg. green pepper
1 sm. zucchini (optional)
1 can tomato soup
1 c. sugar
1/2 c. salad oil
2/3 c. cider vinegar
1 tsp. salt
1 tsp. pepper

Wash and peel carrots, cut in thick slices, cook until just tender, and drain. Slice other vegetables and place in large bowl with cooked carrots. Bring soup, sugar, oil, vinegar and spices to a boil. Pour at once over vegetables. Cool, cover and refrigerate. Marinate overnight.

This will keep in refrigerator for two weeks.