Meanwhile, place the oil in a pot over medium heat. Add the bacon and cook until crisp, about 5 to 7 minutes. Remove with a slotted spoon and drain on paper towels. Keep the bacon warm. Add the garlic to the oil and remove from the heat to infuse the oil. Remove the garlic with a slotted spoon and add the strained vegetables to the pot of infused oil. Mash the vegetables until thoroughly combined, but still a bit chunky.
To serve, mound the vegetables on a serving platter and garnish the top with the reserved bacon. Serve warm or room temperature.