*  Exported from  MasterCook  *

                      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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