1/2 head cauliflower, broken into florets (yellow & green squash, thickly sliced may be substituted)
4 carrots, sliced
2 stalks celery, cut into 2-inch pieces
1 green pepper, cut into 3/4-inch pieces
1/2 pound medium size fresh mushrooms or canned mushrooms
1 (3-ounce) jar pimento stuffed olives
1 cup pitted ripe olives
3/4 cup white wine vinegar
1/4 cup olive oil
1/4 cup water
2 tablespoons sugar
1/4 teaspoon white pepper
1 teaspoon saalt
2 teaspoons dried whole oregano (or to taste)
2 teaspoons dried whole sweet basil (or to taste)
1 teaspoon rosemary
1/2 teaspoon thyme
1. Place first 7 ingredients in dish (13 x 9 x 2-inch). Set aside.
2. Combine vinegar and remaining ingredients in a small saucepan. Cook over medium heat stirring constantly until mixture boils. Remove from heat and pour over vegetables. Toss gently to coat. Cover and chill at least 8 hours, or overnight, stirring several times.
3. Drain vegetables and serve in a glass dish or on a lettuce lined platter with wooden picks.
Makes 17 to 17 appetizer servings.
Note: This is a tasty and eye-appealing dish which may be served as a salad or an hors d' oeuvre.
Reprinted from Froggy Bottom Louisiana Cuisine cajun cookbook