Grilled Vegetable Antipasta

Grilled Vegetable Antipasta

Yield: 4 Servings

for the 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 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

yellow squash, trimmed and

cut lengthwise

into 1/4-inch thick slices

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 ea red and orange bell pepper,

cored,

seeded and quartered

lengthwise

red onion, cut into --

-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