Total Calories: 198
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.
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