Recipe for Grilled Vegetable Antipasta

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
	FOR THE MARINADE ----------------
2/3 cup	Olive oil
1/4 cup	Fresh lemon juice,, or to taste
2 tbl	Sherry wine vinegar, or red wine vinegar
3 tbl	Minced fresh basil leaves or, 2 teaspoons dried
1 tbl	Dijon mustard
2 tsp	Minced fresh thyme leaves or, 1 teaspoon dried
2 tsp	Minced fresh tarragon leaves or, 1 teaspoon dried
1 tbl	Minced garlic
3 tbl	Minced fresh parsley leaves,, or to taste
	Salt and freshly ground black pepper to taste
2 x	Yellow squash, trimmed and cut lengthwise into 1/4-inch thick slices
2 x	Zucchini, trimmed and cut lengthwise into 1/4-inch thick slices
2 sm	Japanese eggplant, trimmed and cut lengthwise into 1/4-inch thick slices
1 x	Red and orange bell pepper, cored, seeded and quartered lengthwise
1 x	Red onion, cut into, 1/4-inch thick slices
	Minced fresh parsley
	Oil-cured or brine-cured black olives,, pitted and sli

Instructions:

Instructions: 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

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