: 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.
