Grilled vegetable antipasta

4 Servings

Ingredients

Quantity Ingredient
2 yellow squash, trimmed and
2 zucchini, trimmed and cut
1 red onion, cut into --
Date: Fri, 18 Oct 1996 12:45:31

Directions

: For the marinade:

⅔ c olive oil

¼ c fresh lemon juice, -- or to : taste

2 TB Sherry wine vinegar -- or

: red wine vinegar

3 TB minced fresh basil leaves or 2 ts dried, crumb

1 TB Dijon mustard

2 ts minced fresh thyme leaves or 1 ts dried, crumbl

2 ts minced fresh tarragon leaves : or -- 1 teaspoon dried, cru 1 TB minced garlic

3 TB minced fresh parsley leaves, : or to taste

: Salt and freshly ground : black pepper to taste : cut lengthwise

: into ¼-inch thick slices : lengthwise

: into ¼-inch thick slices 2 sm Japanese eggplant, trimmed : and cut lengthwise

: into ¼-inch thick slices 1 ea red and orange bell pepper, : cored,

: seeded and quartered : lengthwise

¼ -inch thick slices

: Minced fresh parsley : oil-cured or brine-cured : black olives, -- pitted and : sli

: Parmesan shavings for : garnish, -- if desired Make the marinade: in a bowl whisk together the ingredients.

In a large shallow glass or ceramic baking dish, arrange the vegetables. Add the marinade, turning the vegetables to coat with the marinade, and let stand, covered and chilled, for at least 2 hours, or overnight. Drain vegetables reserving marinade.

Heat grill pan over moderately high heat until hot. Add vegetables and grill, in batches, for 3 - 4 minutes on each side, or until tender.

Transfer vegetables to a serving dish, drizzle with remaining marinade and sprinkle with parsley. Garnish with olives and Parmesan shavings.

Yield: 6-8 servings

Recipe By :COOK'S CHOICE SHOW #CH1207 ~0400

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