Serves 6 to 8

• 3 cloves garlic, crushed
• 1 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1/4 teaspoon sugar
• 2 teaspoons Dijon mustard
• Salt and freshly ground black pepper to taste
• 1 small head cauliflower, broken into florets
• 3 carrots, cut crosswise into 1/4-inch slices
• l large green or red pepper, seeded cut into strips
• 1/2 pound green beans, trimmed and blanched in salted boiling water
• 1 large zucchini, cut into strips
• 1/2 pound cherry tomatoes

In a medium-size mixing bowl, combine the garlic, oil, lemon juice, vinegar, sugar and Dijon mustard. Whisk to blend, then season with salt and freshly ground black pepper.

Put the vegetables into a large shallow container fitted with a lid. Pour in the marinade and toss to coat evenly. Cover with the lid and marinate, tossing the vegetables two to three times, for at least 24 hours.