Method1) Prep. Whisk the dressing ingredients together in a bowl and set aside.Make sure all the vegetables are thoroughly washed. , Remove the seeds and stem from the hot peppers and sweet peppers. Chop the peppers into 1/8-inch chunks. Chop the zucchini, celery, carrots, cauliflower, onion, and fennel bulb into 1/8-inch chunks. Slice the olives into rings and finely mince the garlic.2) In a bowl, mix the vegetables, olives, garlic, herbs, and pepper together.3) Spoon the veggies into a very clean jar and top them off with the liquid. Make sure the solids are covered in liquid and use a kitchen knife to dislodge large bubbles. If you need it, pour in more oil and vinegar, about 2 parts oil to 1 part vinegar. Screw on a tight fitting very clean lid and refrigerate.4) Serve. You can use it immediately, but you should give it at least three days to allow the juices from the veggies to come out and the flavors to marry. Then shake and taste and make additions as you see fit. It will keep for weeks in the fridge. If you know how to sterile can, you can put a batch up for use all winter.