|Cauliflower head||1⁄2 Small, cut in flowerets and sliced|
|Carrots||2 , pared and cut into 2 inch strips|
|Celery stem||2 , cut diagonally in i-inch pieces to make 1 cup|
|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 4 to 6 MINUTES on '6'.
Refrigerate at least 24 hours.
Drain well before serving.
Will keep several days in refrigerator, covered.
Serve as appetizer, salad, or garnish for meats.