1/2 head cauliflower, cut into floweret and sliced
2 carrots, pared, cut into 2" strips
2 stalks celery, cut in 1" pieces (1 cup)
1 red or green pepper, cut into 2" strips
1 jar (4 oz.) pimento, drained, cut in strips
1 jar (3 oz.) pitted green olives, drained
1 small can pitted black olives, drained
3/4 cup wine vinegar
1/2 cup extra virgin olive oil
4 cloves garlic, minced
1 tbsp. sugar
1 tsp. salt
1/2 tsp. dried oregano leaves
1/2 tsp. dried basil
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.

Cool then refrigerate at least 24 hours. Drain well.

Use only a high quality wine vinegar; a tablespoon or so of the wine vinegar can be substituted with balsamic vinegar. Fresh herbs, in season, can be used instead of dried for enhanced flavor.

Makes six antipasto servings.