Reverse Antipasto

From Mark Bittman's The Food Matters Cookbook

Marinate vegetables: 1 cup red wine vinegar, 3/4 olive oil, 1 qt. water, a little garlic, 2 T. salt, and herbs of your choice. Bring to a boil. Turn off heat. Add vegetables and let cool to room temperature. Refrigerate up to a month.

One quarter of the plate: small amounts of meat and cheese: sopressata, prosciutto, fresh mozzarella balls, pecorino.

Second quarter of the plate: olives, dried or fresh fruit, spices nuts, sweet or hot pickles, roasted garlic.

Last half of plate: VEGGIES--fennel, artichoke hearts, bell peppers, zucchini, broccoli, cauliflower, carrots, asparagus, mushrooms.