Ingredients:

• 1 cup tomato-based chili sauce
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 teaspoon oregano leaves
• 1 teaspoon prepared horseradish
• 1  garlic clove, minced or pressed
• 2 stalks celery, cut into 3/4 inch wide chunks
• 3 medium carrots, peeled and cut in half & quartered into 'strips'
• 1 large green pepper, seeded and cut in 1/2 inch wide strips
• 2 medium-size zucchini, cut in 1/4 inch thick slices
• 1 jar pepperoncini
• Lettuce leaves
• Sliced pimento-stuffed green olives
• Optional:  2 hard cooked eggs, cut in wedges;
• Optional:  1 can (3 3/4 oz) sardines, packed in oil (drained)

Preparation:

1. In a wide frying pan, combine chili sauce, olive oil, lemon juice, oregano, horseradish, and garlic; cook for several minutes over medium heat.
2. Add celery, carrots, green pepper, zucchini, and pepperoncini;  simmer, uncovered until vegetables are fork tender (about 12 minutes, stirring often.
3. Cover and chill 2 to 4 hours -- vegetables should be cold.

Serving:

Lift vegetables from sauce with slotted spoon and arrange on 2 lettuce lined plates.  Top each with 2 tablespoons sauce.  Garnish with olives and eggs and sardines if desired.