What You'll Need: 2 cloves garlic, peeled and smashed 1 cup red wine vinegar, 1 cup water, 1/2 cup olive oil, 1/2 cup vegetable oil, 1 bay leaf, 1 teaspoon salt, 1/2 teaspoon dry thyme, 1 1/2 teaspoons dry tarragon, 12 peppercorns.
What To Do: Combine these ingredients in a large saucepan and heat to a light boil, reduce heat to a simmer, cover and simmer for 5 minutes.
Uncover and if you desire add cleaned, fresh mushrooms to the mixture and simmer for an additional 10 minutes.
After 10 minutes, remove from heat and let the mixture cool for 5ish minutes before adding any additional vegetables.
To get more flavor from the vegetables, you should blanch them for a minute or two.
Carrots and Green Beans;2 minutes, Celery;1 minute, Bell Pepper;30 seconds.
Using either a steamer or boiling water cook the vegetables for the suggested length of time then immediately plunge into a large bowl of ice water to stop the cooking and set the bright color of the vegetables.
Allow them to cool completely, then drain well, before placing in a dish and pouring the marinade over.
In addition to the vegetables of your choice, black and green olives, pepperoncini's, and cherry peppers go well in the platter.
The vegetables can be served either chilled or at room temp. They go well with sturdy crackers or bread.
Note: You can also add thin sliced Genoa salami, and mozzarella or provolone cheese also go well with the dish.