|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.
Serving size: Complete recipe
Calories 2099 Calories from Fat 1657
% Daily Value*
Total Fat 192 g295.2%
Saturated Fat 20.2 g101.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6399.6 mg266.7%
Total Carbohydrates 79 g26.3%
Dietary Fiber 19.8 g79.1%
Sugars 53.3 g
Protein 11 g22.1%
Vitamin A 459.8% Vitamin C 460.1%
Calcium 20.2% Iron 25.4%
*Based on a 2000 Calorie diet