1. Cut unpeeled cucumbers crosswise into thirds, then cut each third lengthwise into 4 pieces. Diagonally slice carrots. Cut green onions into 1-inch pieces. Cut red and green peppers into '/2-inch-wide strips. Cut off tough stems from broccoli rabe; then cut broccoli rabe into 3-inch pieces. Separate cauliflower into flowerets. Cut each radish in half.
2. In 10-inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook green onions and pepper strips, stirring frequently, until peppers are tender-crisp. With slotted spoon, remove vegetables to large bowl. In same skillet, in 3 tablespoons more hot salad oil, cook cauliflower, then radishes, carrots, and broccoli rabe, cooking each vegetable separately until tender-crisp, and removing them to bowl with peppers as they are cooked. Add cucumbers to cooked vegetables in bowl.
3. In small bowl, stir bouillon and boiling water until dissolved. Stir in basil and remaining ingredients. Pour marinade over vegetables in bowl, tossing to coat well. Cover and refrigerate vegetable mixture about 3 hours to blend flavors, stirring occasionally.