Vegetable Antipasto - cooking recipe

Ingredients

9 c. assorted vegetables
3 cloves garlic, minced
1/2 c. Mazola corn oil
1/2 c. cider vinegar
1/2 c. water
1 tsp. salt
1 tsp. dried oregano or Italian seasoning
1/2 tsp. freshly ground black pepper
1 c. drained, pitted olives (optional)

Preparation

In large skillet, combine all ingredients except olives. Bring to boil.
Reduce heat, cover and simmer 5 minutes or until vegetables are tender-crisp.
Cool slightly.
Add olives. Transfer mixture to a bowl or storage container.
Cover.
Chill 6 hours or overnight.