1 1/2 c. red wine vinegar
1/4 c. granulated 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
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 heat, combine vinegar, sugar, salt, pepper sauce, garlic, and onions. Bring to a boil. Remove from heat and cool.

In a medium saucepan over medium-high heat, blanch green beans for 1 minute.

Combine all vegetables in large non-aluminum bowl. Pour in marinade and mix until vegetables are thoroughly coated; cover. Allow to marinate in refrigerator for several hours. Makes 6 servings.