Grilled vegetable antipasta

 
                        GRILLED VEGETABLE ANTIPASTA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   :          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
         2    yellow squash, trimmed and
   :          cut lengthwise
   :          into 1/4-inch thick slices
         2    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
         1    red onion, cut into --
       1/4    -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
   
                                         Date: Fri, 18
   Oct 1996 12:45:31 -0400
  
 
 
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