Vegetables a la Grecque

• 1/4 cup grapeseed oil
• 1 yellow squash, diced
• 1 zucchini, diced
• 1 red onion, diced
• 15 button mushrooms, cut in quarters
• 2 cups cauliflower florets, blanched
• 1 cup broccoli florets blanched
• 1 cup celery, cut into 1-inch slices
• 1/2 cup pitted kalamata olives
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup light olive oil
• 1 teaspoon red chili flakes
• 2 teaspoons chopped fresh tarragon leaves
• 1/2 cup rice wine vinegar
• Salt and freshly ground black pepper
• 1/2 cup chopped scallions

1. In a large stainless steel bowl, mix the grapeseed oil and all of the vegetables and olives together.
2. In a glass bowl combine the lemon juice, light olive oil, chili flakes, tarragon, rice wine vinegar, and salt and pepper, to taste.
3. Combine the dressing with the vegetables and refrigerate for 4 hours, allowing the flavors to meld.
4. When ready to serve, transfer the vegetables to a serving bowl and garnish with scallions.
5. Cook's Note: Blanching is a form of cooking by which dropping raw vegetables into boiling salted water for 3 to 5 minutes and then immediately transferring to a bowl of iced water.
6. When "shocking" with ice water, it instantly stops the cooking process.

grapeseed oil, yellow squash, zucchini, red onion, mushrooms, cauliflower, broccoli florets blanched, celery, olives, freshly squeezed lemon juice, light olive oil, red chili flakes, tarragon, rice wine vinegar, salt, scallions

Taken from www.foodnetwork.com/recipes/robert-irvine/vegetables-a-la-grecque-recipe.html (may not work)