marinated vegetables italiano

9 cups assorted vegetables (red and green pepper strips, carrot and celery sticks, red onion wedges, fresh or frozen cauliflower and broccoli florets, fresh or frozen whole green beans, artichoke hearts, etc.)
3 cloves garlic, minced
1/2 cup corn oil
1/2 cup cider vinegar
1/2 cup water
1 teaspoon salt
1 teaspoon dried oregano or Italian seasoning
1/2 teaspoon freshly ground black pepper
1 cup drained, pitted ripe olives (optional)
In large skillet or Dutch oven, combine all ingredients except olives. Bring to boil. Reduce heat, cover, simmer 5 minutes or until vegetables are tender crisp. Cool slightly. Add olives. Transfer to a bowl or storage container. Cover. Chill 6 hours or overnight. Makes about 9 cups.

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