Recipe - Grilled Vegetable Antipasta

FOR THE MARINADE
2/3 cup Olive oil
One fourth cup Fresh lemon juice,; or to
taste
2 tablespoon Sherry wine vinegar; or red
wine vinegar
3 tablespoon Minced fresh basil leaves
or; 2 teaspoons dried
1 tablespoon Dijon mustard
2 teaspoon Minced fresh thyme leaves
or; 1 teaspoon dried
2 teaspoon Minced fresh tarragon leaves
or; 1 teaspoon dried
1 tablespoon Minced garlic
3 tablespoon Minced fresh parsley
leaves,; or to taste
Salt and freshly ground
black pepper to taste
2 Yellow squash, trimmed and
cut lengthwise into
1/4inch thick slices
2 Zucchini, trimmed and cut
lengthwise into 1/4inch
thick slices
2 small Japanese eggplant, trimmed
and cut lengthwise into
1/4inch thick slices
1 Red and orange bell pepper,
cored, seeded and quartered
lengthwise
1 Red onion, cut into;
1/4inch thick slices
Minced fresh parsley
Oilcured or brinecured
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: 68 servings
Recipe By :COOK'S CHOICE SHOW #CH1207

Posted to MCRecipe Digest V1 #250

Date: Fri, 18 Oct 1996 12:45:31 0400

From: Meg Antczak meginny@frontiernet.net