500 ml cauliflower florets 2 cup
500 ml green beans, sliced 2 cup
250 ml carrots, thinly sliced 1 cup
250 ml red or green pepper, coarsely chopped 1 cup
1 medium onion, sliced and separated into rings
1 small zucchini, halved lengthwise & thinly sliced
50 ml ripe olives, pitted & halved 1/4 cup
75 ml white wine vinegar 1/3 cup
50 ml salad oil 1/4 cup
15 ml sugar 1 tbsp
15 ml fresh oregano, snipped 1 tbsp
salt & pepper to taste
In a large saucepan, cook cauliflower, green beans, carrots, pepper and onion, covered in small amount of boiling water for 5 minutes. Drain, transfer to large bowl. Stir in zucchini and olives.
In jar with lid, combine vinegar, oil, sugar, oregano, salt and pepper. Cover and shake well. Pour marinade over vegetables, stir gently. Cover and chill for 4 to 24 hours, stirring occasionally. Serve with slotted spoon.
Serves: 8