To make the Pickled Cauliflower and Carrots:
Take a nonreactive bowl or shallow heat-proof glass and put carrots, cauliflower, oregano and onions in it. Then, pour in water, vinegar, salt and sugar in a small pot and boil them. Keep stirring this mixture until the salt and sugar gets dissolved completely. After it’s done, pour this mixture over the vegetables in the nonreactive bowl or shallow heat-proof glass then stir them together so it can blend. Use a plastic wrap to cover this mixture and allow vegetables to stand for 30 minutes during which keep stirring it occasionally. Now this dish is ready to serve at room temperature, or you can chill it in the refrigerator for at least an hour or two before serving it.
To make the Grilled Peppers:
Get an oven, broiler or grill and preheat it by setting it on high heat. Then, take the peppers and grill, roast or broil until they turn blistered and black. Take a small bowl and put those peppers in it then, use plastic wrap to cover it. Allow the peppers to stand in the small bowl for roughly 15 minutes or until they cool down to a level where one can handle this slightly warm ingredient. Now rub the pepper to wipe its skin off, then seed and chop it into 1 inch slice roughly. Then, place them in a jam jar and shake over salt and pepper. After that add garlic and fill the jar with olive oil until it completely covers the peppers. Allow the peppers to stand like that in the oil for about 30 minutes after which it is ready to be served at room temperature.
To make the olives:
Take parsley, olive, basil, garlic, lemon zest, oregano, red pepper flakes along with olive oil in a bowl and mix them in it. Allow the olives to marinate for about half an hour before serving them.