Wash vegetables, peel and cut into large pieces. Cut the onion and garlic into small cubes and fry over low heat for 3 minutes.
Mix the ingredients for the marinade: wine, wine vinegar, orange zest, coriander, thyme and bay leaf. Pour into skillet with onions. Stir, add a glass of water, bring to a boil and cook for 15 minutes.
Put the chopped vegetables in the hot marinade and simmer for another 3 minutes. Cover the pan with a lid and leave for 2-3 hours or overnight. Serve as a cold appetizer.