1/2 sm. head cauliflower, cut in florets and sliced
2 carrots, pared, cut in 2 inch strips
2 stalks celery, cut in 1 inch pieces (1 c.)
1 green pepper, cut in 2 inch strips
1 (4 oz.) jar pimento, drained, cut in strips
1 (3 oz.) jar pitted green olives, drained
3/4 c. wine vinegar
1/2 c. olive oil salad oil
2 tbsp. sugar
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper

In large skillet, combine ingredients with 1/4 cup water. Bring to boil; stir occasionally. Reduce heat; simmer, covered for 5 minutes. Cool; then refrigerate at least 24 hours. Drain well. Makes 6 antipasto servings.