Fresh Marinated Vegetables

1 1/2 c Red wine vinegar
3/4 c Olive oil
1/4 c Granulated sugar
1 ts Salt
1 ts TABASCO pepper sauce
2 Cloves garlic; minced
1 lb Green beans; halved lengthwise
1 lg Sweet onion; sliced
2 lg Red bell peppers; cut into 1-inch chunks
2 lg Green bell peppers; cut into l-inch chunks
1 Head cauliflower; cut into flowerets
1 bn Broccoli; cut into flowerets
1 lb Fresh mushrooms; sliced
1 pt Cherry tomatoes

In medium non-aluminum saucepan, over medium-high heat, combine first 6 ingredients and bring to a boil. Remove from heat and cool. In medium saucepan, over medium-high heat, blanch green beans 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 several hours. Vegetables can be left covered in refrigerator to marinate up to 5 days.

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