Italian Marinated Vegetables

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Vegetables:

1/4 cup freshly squeezed lemon juice

1 tablespoon kosher salt

1 pound broccoli rabe, trimmed

1 cup small cauliflower florets

8 ounces button mushrooms (cut in half if too large)

1 cup half-moon-sliced zucchini

1 cup half-moon-sliced yellow squash

1/2 cup roasted red pepper strips

1/2 cup marinated, quartered artichoke hearts

1/2 cup oil-cured black olives, pitted

Italian Marinade:

1/4 cup red wine vinegar

2 tablespoons freshly squeezed lemon juice

1 tablespoon Dijon mustard

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 clove garlic, chopped

1/3 cup extra-virgin olive oil

1/2 cup canola oil

1 tablespoon thinly-sliced fresh basil leaves, plus whole leaves for garnish

1 lemon, cut into wedges, for garnish