2 lb. carrots, peeled and cut lengthwise
1 onion, separate into rings
1 bell pepper, cut into rings
Other vegetables such as raw cauliflower, broccoli etc. can also be added

MARINADE:

1 can tomato soup
3/4 c. or less sugar
1/2 c. cider vinegar
1/2 c. oil
1 tsp. salt
1 tsp. pepper

Cook carrots until barely tender. Bring marinade to a boil and pour over vegetables. Chill overnight. Will keep 2 weeks in refrigerator.