Reduce heat and simmer on very low heat for 45 minutes to an hour, adding the last 2 cloves garlic during the final 15 minutes of cooking. Allow marinade to cool for 20 minutes. (The cooling step may be skipped if the marinade will not be strained).

For a clear marinade, strain through a fine sieve or puree using a hand blender; alternatively, the mixture may be left as-is.

Bring the mixture once again to a boil, then remove from heat. Add 3 green peppers, seeded and cut into strips; 3 fresh or red roasted peppers (or about 1/2 cup - may used canned), 2 cups broccoli strips that have been blanched just until they are a bright green color (2-3 minutes), blanched cauliflower, 1 lemon, cut into 1/4 inch thin slices, steamed artichoke quarters or hearts, blanched carrot sticks, canned or frozen baby corn cobs, blanched button mushrooms, etc.

Almost any vegetable may be used if it is cut large enough to be finger food, and is not prepared in such a way that it will be either raw or overcooked. Vegetables should be blanched or steamed until not quite tender (they will finish tenderizing in the marinade). They should be crisp, bright and appetizing in color.

When the marinated vegetables are arranged on the serving platter, they can be drizzled with a high quality extra virgin olive oil and a few drops of fresh lemon juice.

Edible flowers and fruit garnishes arranged over the dish make for a nice presentation during festive holiday gatherings.

Submitted by: CM