Vegetable Antipasto Recipe

• 1/2 c. corn oil
• 1/3 c. white vinegar
• 1/4 c. water
• 2 tbsp. sugar
• 1 clove garlic, chopped
• 1 teaspoon dry basil
• 1/2 teaspoon dry oregano
• 1/8 teaspoon crushed dry red pepper
• 4 c. cauliflowerets
• 1 1/2 c. carrots, thinly sliced
• 1 sweet red pepper, cut in thin strips & seeded
• 1 green pepper, cut in squares & seeded
• 8 green or possibly black olives, cut in half

1. In a large saucepan, stir together the first 8 ingredients.
2. Bring to a boil, then add in cauliflowerets and carrots.
3. Cook till tender crisp, about 4 min, stirring frequently.
4. Stir in remaining ingredients and cook 2 min.
5. Remove from heat and let cold.
6. Pour into glass refrigerator bowl or possibly 1 qt jar.
7. Cover tightly and refrigeratein refrigerator at least 24 hrs.
8. Stir or possibly shake occasionally.
9. To the antipasto I add in 1 jar pearl onions and 1 jar button mushrooms.

corn oil, white vinegar, water, sugar, clove garlic, basil, oregano, red pepper, cauliflowerets, carrots, sweet red pepper, green pepper, green

Taken from cookeatshare.com/recipes/vegetable-antipasto-30710 (may not work)