1 14oz can - artichoke hearts, drained and chopped
2 7oz cans - sliced mushrooms, drained and chopped
1 7oz jar - roasted red peppers, drained and chopped
1 cup pimento-stuffed green olives, drained and chopped
1/2 cup chopped green bell pepper
1/2 cup finely chopped onion
1 clove garlic, minced
1/2 cup olive or vegetable oil
2/3 cup of white vinegar
2 1/2 tsp Italian seasoning
1 tsp seasoning salt
1 tsp sugar
1/2 tsp pepper
Combine first 6 ingredients in a large bowl and set aside.
Heat oil in a saucepan, saute onion and garlic over medium heat for 3 minutes or
until onion is tender. Add vinegar and remaining 4 ingredients; bring to a boil.
Remove from heat and pour over vegetables cover and chill for 8 hours or overnight.
Transfer to serving dish. Serve with crusty bread or crackers.