*  Exported from  MasterCook  *

                       Grilled Vegetable Antipasta

Recipe By     : Cook's Choice Show #CH1207, Oct 18, 1996
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Marinade:
     2/3   c            Olive oil
     1/4   c            Fresh lemon juice -- or to taste
   2       tb           Sherry wine vinegar or
                        - red wine vinegar
   3       tb           Fresh basil -- minced -OR-
   2       ts           Dried basil -- crumbled
   1       tb           Dijon mustard
   2       ts           Fresh thyme -- minced -OR-
   1       ts           Dried thyme -- crumbled
   2       ts           Fresh tarragon -- minced -OR-
   1       ts           Dried tarragon -- crumbled
   1       tb           Garlic -- minced
   3       tb           Fresh parsley -- or to taste,
                        - minced
                        Salt -- to taste
                        Black pepper -- freshly ground,
                        - to taste
   2                    Yellow squash -- trimmed,
                        - cut lengthwise into 1/4" thick
                        - slices
   2                    Zucchini -- trimmed,
                        - cut lengthwise into 1/4" thick
                        - slices
   2       sm           Japanese eggplants -- trimmed,
                        - cut lengthwise into 1/4" thick
                        - slices
   1                    Red bell pepper -- cored, seeded,
                        - quartered lengthwise
   1                    Orange bell pepper -- cored,
                        - seeded, quartered lengthwise
   1                    Red onion --
                        - cut into 1/4" thick slices
                        Fresh parsley -- minced
                        Black olives --
                        - oil-cured or brine-cured,
                        - pitted, sliced
                        Parmesan shavings --
                        - for garnish (optional)
  
  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 to 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 Servings
  

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