Ingredients

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
• Equipment: 1 large stock pot with submersible pasta basket

Directions