Combine first six ingredients in a medium saucepan. Bring mixture to a boil, stirring until sugar dissolves. Set aside to cool.
Slice all vegetables in a food processor using the slicing blade. Layer vegetables in a 13x9x2 inch glass baking dish. Pour vinegar mixture over vegetables. Cover and refrigerate at least 24 hours. Mixture may be stored in an airtight container in refrigerator up to one month.