1 head cauliflower, cut in flowerettes
4 carrots, pared, cut in 2" strips
4 stalks celery, cut in 2" strips
1 green pepper, cut in 2" strips
1 lg. white onion, cut in lg. slices
1 (3 oz.) jar stuffed green olives, drained
1 can black olives
1 can carbanzo beans
3/4 c. white vinegar (wine)
1/2 c. oil
2 tbsp. sugar
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
1/4 c. water
1 can mushrooms

In a large skillet combine ingredients. Bring to a boil, reduce heat. Simmer, covered 3 to 5 minutes. Stir occasionally. Cool. Refrigerate 24 hours before serving. Keeps for weeks.