Antipasto Marinated Vegetables

• 3 celery ribs, sliced
• 3 large carrots, sliced
• 1 medium green pepper, julienned
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
• 1 jar (4-1/2 ounces) whole mushrooms, drained
• 3/4 cup sliced ripe olives
• 3/4 cup olive oil
• 1/3 cup white wine vinegar
• 2 green onions (white parts only), thinly sliced
• 2 garlic cloves, minced
• 1-1/2 teaspoons sugar
• 3/4 teaspoon pepper
• 1/4 teaspoon salt
• 1 jar (2 ounces) pimiento strips
• 2 tablespoons minced fresh parsley

1. Place 1 in. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Drain. Transfer to a large bowl; add artichokes, mushrooms and olives.
2. In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Pour over vegetables; toss to coat. Cool to room temperature. Stir in pimientos and parsley. Refrigerate until serving.

celery, carrots, green pepper, water, mushrooms, olives, olive oil, white wine vinegar, green onions, garlic, sugar, pepper, salt, pimiento strips, parsley

Taken from www.tasteofhome.com/recipes/antipasto-marinated-vegetables/ (may not work)