Italian Marinated Vegetables
|Canned button mushrooms||8 Ounce, drained (1 Can)|
|Green bell pepper||1 , cut into 1/2 inch strips|
|Bell pepper||1 , cut into 1/2 inch strips (Red / Yellow)|
|Carrot||1 , cut lengthwise into eighths|
|Cauliflower flowerets||2 Cup (32 tbs) (Uncooked)|
|Canned artichoke hearts||1 Pound, drained and cut in half (1 Can)|
|Green onions||6 , chopped|
|Stuffed olives||1⁄2 Cup (8 tbs)|
|Green pepper||4 Ounce (1 Jar)|
|Sliced radishes||1⁄2 Cup (8 tbs)|
|Wine vinegar||1 1⁄2 Cup (24 tbs)|
|Olive oil/Vegetables oil||4 1⁄2 Cup (72 tbs)|
|Crushed oregano||2 Teaspoon|
Combine all vegetables in large bowl.
Heat vinegar; stir in seasonings.
Cook slightly, combine with oil, pour over vegetables; mix well.
Cover and refrigerate for 24 hours before serving, stirring occasionally.
This keeps well and can be made several days ahead.