Whisk together olive oil, apple cider vinegar, mustard, granulated garlic, and black pepper to make the marinade.

Bring salted water to a boil in a large pot.

Add the fresh vegetables to the boiling water, ensuring they are submerged.

Cover the pot and cook the vegetables for 2 to 4 minutes, depending on their density (e.g., carrots may need slightly longer).

Drain the hot water from the vegetables.

Immediately cover the vegetables with ice to stop the cooking process and retain their crispness.

Allow the vegetables to cool completely in the ice water.

Drain the chilled vegetables thoroughly.

Place the drained vegetables in a container.

Pour the prepared marinade over the vegetables, ensuring they are well coated.

Toss the vegetables in the marinade to distribute it evenly.

Cover the container tightly.

Chill the marinated vegetables in the refrigerator for at least 3 hours, or up to 7 days, allowing the flavors to meld.