Vegetable Antipasto

Name: Vegetable Antipasto
Ingredients: 9 c. assorted vegetables; 3 cloves garlic, minced; 1/2 c. Mazola corn oil; 1/2 c. cider vinegar; 1/2 c. water; 1 tsp. salt; 1 tsp. dried oregano or Italian seasoning; 1/2 tsp. freshly ground black pepper; 1 c. drained, pitted olives (optional)

9 ingredients

6 steps

Ingredients

9 c. assorted vegetables
3 cloves garlic, minced
1/2 c. Mazola corn oil
1/2 c. cider vinegar
1/2 c. water
1 tsp. salt
1 tsp. dried oregano or Italian seasoning
1/2 tsp. freshly ground black pepper
1 c. drained, pitted olives (optional)

Directions

1

In large skillet, combine all ingredients except olives. Bring to boil.
2

Reduce heat, cover and simmer 5 minutes or until vegetables are tender-crisp.
3

Cool slightly.
4

Add olives. Transfer mixture to a bowl or storage container.
5

Cover.
6

Chill 6 hours or overnight.