Serves: 16
Total Calories: 198

1 1/3 cups oils
1 cup white vinegar
2 teaspoons dried rosemary leaves
1 teaspoon dried thyme leaves
4 garlic cloves, minced
1/2 cup , diagonally sliced 1-inch-long green onion, pieces
1 (6-ounce) can pitted large ripe olives, drained
1 cup thin diagonally sliced carrot
1 cup fresh cauliflower florets
1 medium red bell pepper, cut into 1-inch pieces

1. In medium saucepan, combine oil, vinegar, rosemary, thyme and garlic. Bring to a boil. In medium bowl, combine onions and olives add hot oil mixture. Cover refrigerate 4 hours, stirring twice.

2. Drain onions and olives, reserving liquid. In medium bowl, combine onions, olives, carrots, cauliflower and bell pepper. Spoon vegetables into 3 clean, hot 1-pint jars. Pour reserved liquid over vegetables cover with tight-fitting lids. Refrigerate at least 24 hours. Store in refrigerator for up to 1 month.

Nutrition Information: Not possible to calculate because of recipe variables.

Nutritional Facts:

Serves: 16
Total Calories: 198
Calories from Fat: 180

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