As part of an Antipasto, or a good cold side dish or snack, this is one of my favorites.
2 stalks celery, cut in half lengthwise and then cut in 3-inch strips
2 carrots, scraped or peeled, cut in half lengthwise and then cut in 3 inch strips
1 green bell pepper (can use green, red, yellow, etc.) remove seeds and cut in half/inch strips
1 small onion, peeled and cut in thin strips
1 small eggplant, peeled, cut in half (not lengthwise) and then cut in 1 inch strips
1 small box mushrooms, washed and left whole
1 can artichoke hearts, drained and rinsed
1/2 head fresh cauliflower divided into florets
20 pepperoncini (Greek Peppers in jar)
20 green olives
6 small cloves garlic, crushed or 1 tsp garlic powder
1 cup red wine vinegar
1 cup olive oil
1 tsp oregano
1 tsp salt
Put all ingredients in large pot, bring to boil, cover and cook for 4 minutes, stir occasionally. Turn off the heat and leave covered in pot until cool. Jar, refrigerate and enjoy.
Mary Negris writes:
I first learned of this dish from an Italian cook while visiting Camp Woodhaven in Massachusetts. She was making jardinière and I knew from the aroma that I would love it even before I tasted it. I quickly wrote down the ingredients as she dictated what she had in the pot. It has been a special treat on our table for the past 40 years. When we have a family gathering, it is always requested by someone.