2 c. cauliflowerets
2 c. broccoli, cut up
2 c. carrots, sliced
1 green pepper, cut up
2 ribs celery, cut up
2 oz. jar pimientos, drained
2 1/2 oz. jar olives, drained
3/4 c. wine vinegar
1/2 c. olive oil
2 tbsp. sugar
1 tsp. salt
1/2 tsp. oregano leaves
1/4 tsp. pepper
1/4 c. water

Combine ingredients in large pan. Bring to a boil, stirring occasionally. Reduce heat and simmer, covered, for 5 minutes. Cool quickly. Refrigerate at least 24 hours. Serves 6 to 8.