1 cauliflower, cut into flowerets
4 or more carrots, cut on diagonal into bite-size pieces
4 or more celery stalks, cut like carrots
2 green peppers, cut in strips
8 oz. pimento
1 1/2 c. wine vinegar
1/2 c. salad oil
4 tbsp. sugar
2 tsp. salt
4 tsp. oregano
1/2 tsp. pepper

In large Dutch oven combine all with 1/2 cup water. Bring to boil, stirring occasionally. Simmer 5 minutes. Cool then chill 24 hours if possible. Serve on lettuce using a slotted spoon to place antipasto on lettuce. Serves 12.