Vegetables a la Grecque

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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