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