Antipasto - cooking recipe

Ingredients

1 small head cauliflower broken into flowerettes
1 green pepper sliced into 1 inch pieces
2 carrots sliced 1 inch
2 stalks celery sliced 1 inch
1- 4 oz. jar diced pimento
1- 4 oz. or 8 oz. can button mushrooms, drained
1 small can pitted olives, drained
1/2 c. water
1/3 c. olive oil
1/2 c. wine vinegar
2 Tbsp. sugar
1 Tbsp. salt
1/2 tsp. black pepper
1/2 or 1 tsp. crushed oregano

Preparation

Put all ingredients in a large pot. Bring to boil and stir well.
Cover and simmer 5 minutes.
Cool slightly. Put in a jar or covered dish. Refrigerate at least 24 hours.