9 c. assorted vegetables (pepper strips, carrots, celery, red onion, cauliflower, broccoli, green beans, mushrooms, artichoke hearts)
3 cloves minced garlic
1/2 c. oil
1/2 c. cider vinegar
1/2 c. water
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. pepper
1 c. ripe olives

In large skillet combine all ingredients except olives. Bring to boil. Reduce heat; cover and simmer 5 minutes or until vegetables are tender-crisp. Cool slightly. Add olives. Transfer to bowl; cover and chill 6 hours or overnight. Makes 9 cups. Great for serving large crowds!