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