Instructions: 1. Place the prepared vegetables in a large bowl, sprinkle them with the 2 tablespoons of salt, and add the cold water. Leave to soak for 24 hours at cool room temperature.

2. The next day, drain and rinse the vegetables. Prepare the marinade by simmering the onion, spices, and salt in the olive oil for 10 minutes.

3. Spread the vegetables in a 9 x 13 inch dish. Pour the hot marinade over them. Cool to room temperature, then refrigerate for 48 hours, stirring periodically to coat all of the vegetables with the oil.

Transfer to a decorative bowl to serve, either cold or at room temperature.

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