1/2 head cauliflowerets, sliced
4 carrots pared and sliced
2 stalks celery, sliced
3 peppers (red and green) cut up
1/2 lb. mushrooms, halved
1 sm. yellow squash, sliced
1 can pitted black olives

MARINADE:

1/2 c. vinegar
1/4 c. water
1/4 c. olive oil
2 tbsp. sugar
1 tsp. salt
1/2 tsp. oregano
1 clove garlic, minced
Pinch pepper

Clean all vegetables and cut into bite size pieces of different but compatible shapes. Combine marinade ingredients in a large skillet and bring to a boil. Add vegetables and cook until all are just crisp tender. Cool, and refrigerate in marinade. Drain before serving.