This is a great recipe that everyone loves!

4 med. sized red peppers
1 (12 oz.) bag baby carrots
1 (15 oz.) can whole baby corn in water, drained
1 lb. green beans
2 tbsp. olive oil
2 c. white wine vinegar
1/2 c. sugar
1 tbsp. oregano
1/4 tsp. cracked black pepper
1/2 tsp. salt
1/2 of a 5 oz. jar drained capers

5 hours or day ahead: Cut peppers lengthwise into quarters. Peel carrots, cut each lengthwise in half. Cut each corn lengthwise in half. In 5 quart pan over high heat in 1/2 inch boiling water heat whole green beans and carrots to boiling. Reduce to low; cover and simmer 5-10 minutes until veggies are tender crisp; drain. Place veggies in large bowl. Wipe the pan clean.

In same pan in hot olive oil over medium high heat, cook peppers until tender crisp, stirring frequently. With slotted spoon, remove peppers to bowl with other veggies. In same pan, over high heat, heat vinegar, sugar, oregano, pepper and salt to boiling. Stir until sugar dissolves. Pour vinegar mixture over veggies. Add capers and baby corn. Toss to mix well. Cover and refrigerate at least 4 hours to blend flavors, stirring occasionally. Drain before serving. Serves 8.