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
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