Zucchini and Peppers in Marinade

Rinse and halve peppers, remove seeds and ribs, and cut into strips. Rinse, trim, and cut fennel in half. Remove core and cut fennel halves into finger-width thick strips. Rinse zucchini and trim ends, then cut into sticks. Peel and finely chop onion and garlic. In a large pan, briefly sauté onion and garlic in 2 tablespoons hot oil. Add fennel and fry 3-4 minutes. Add remaining vegetables, season with salt and pepper, and sauté, stirring, about 4 minutes. Remove from heat and add lemon juice and vinegar. Let marinate and cool at least 1 hour.