|Cauliflower head||1⁄2 Small, cut into flowerets and sliced|
|Carrots||2 , pared, cut into 2 inch strips|
|Celery stems||2 , cut diagonally into 1 inch pieces|
|Onion||1 Small, cut into 3/4 inch squares|
|Green pepper||1 , cut into 2 inch strips|
|Stuffed green olives||3 Ounce, drained (1 Jar)|
|Wine vinegar||3⁄4 Cup (12 tbs)|
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Oregano leaves||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
Combine all ingredients in 3-quart casserole.
Microwave 8 to 10 minutes on high, or until mixture has come to a rapid boil, stirring twice.
Microwave 5 to 7 minutes on medium.
Refrigerate at least 24 hours.
Drain well before serving.
Will keep several days in refrigerator, covered