Recipe courtesy of Robert Irvine
25 min
20 min
5 min
8 servings


  • 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


In a large stainless steel bowl, mix the grapeseed oil and all of the vegetables and olives together. In a glass bowl combine the lemon juice, light olive oil, chili flakes, tarragon, rice wine vinegar, and salt and pepper, to taste.

Combine the dressing with the vegetables and refrigerate for 4 hours, allowing the flavors to meld. When ready to serve, transfer the vegetables to a serving bowl and garnish with scallions.

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. When "shocking" with ice water, it instantly stops the cooking process.

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