|Cauliflower flowerets||2 Cup (32 tbs)|
|Chopped zucchini||1 1⁄2 Cup (24 tbs) (In Bite-Sized Cubes)|
|Diced eggplant||1 1⁄2 Cup (24 tbs) (In Bite-Sized Cubes)|
|Carrots||1 Cup (16 tbs), thinly sliced on the diagonal|
|Celery||1 Cup (16 tbs), thinly sliced on the diagonal|
|Olive salad||9 3⁄4 Ounce (1 Jar Progresso, Olive Condit)|
|Sweet fried peppers||6 Ounce (1 Jar Progresso)|
|Crushed red pepper||1⁄4 Teaspoon|
|Water||2⁄3 Cup (10.67 tbs)|
|Wine vinegar||2⁄3 Cup (10.67 tbs) (Progresso)|
|Olive oil||2⁄3 Cup (10.67 tbs) (Progresso)|
In a large saucepan combine cauliflower, zucchini, eggplant, carrots, celery, olive salad and sweet fried peppers.
Add sugar, crushed red pepper, water, wine vinegar, and olive oil.
Simmer, cover, until cauliflower is barely tender, 4 to 6 minutes, basting occasionally with pan liquid.
Uncover and cool to room temperature, occasionally basting and tossing gently.
Cover and refrigerate overnight.
Drain before serving.