Red Pepper Vinaigrette for Roasted Vegetables

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4 cups an assortment of steamed vegetables: (each cut into different shapes, either sliced, diced or cut into strips) yellow squash, zucchini, broccoli and carrots

1/2 cup raw mushrooms, sliced

1/2 cup roasted red peppers (fresh or from jar)

Dijon mustard to taste

2 parboiled cloves of garlic

1/4 cup white wine vinegar

1/4 cup extra virgin olive oil

1/4 hazelnut oil

1/4 cup vegetable oil

Salt and freshly ground black pepper