1 1/2 c. red wine vinegar
3/4 c. olive oil
1/4 c. sugar
1 tsp. salt
1 tsp. hot pepper sauce
2 cloves garlic, minced
1 lg. sweet onion, sliced
2 lg. red bell peppers, cut into 1-inch chunks
2 lg. green bell peppers, cut into 1-inch chunks
1 lb. green beans, halved lengthwise, blanched for 1 minute
1 head cauliflower, cut into flowerets
1 bunch broccoli, cut into flowerets
1 lb. fresh mushrooms, sliced
1 pt. cherry tomatoes

In a medium, non-aluminum saucepan over medium high heat, combine vinegar, oil, sugar, salt, pepper sauce and garlic and bring to a boil. Remove from heat and cool.

Combine vegetables in a large, non-aluminum bowl. Pour in marinade and mix until vegetables are coated; cover and marinate in refrigerator for several hours. Mixture will keep 5 days. Makes 6 servings.