Grilled Vegetable Antipasto

Course :	Grilling
From:	HungryMonster.com
Serves:	6

Ingredients:

		---for the marinade---
2/3	cup	olive oil
1/4	cup	fresh lemon juice
2	tablespoons	sherry wine vinegar -- or red wine vinegar
3	tablespoons	minced fresh basil leaves or 2 teaspoons dried -- crumb
1	tablespoon	Dijon mustard
2	teaspoons	minced fresh thyme leaves or 1 teaspoon dried -- crumbled
2	teaspoons	minced fresh tarragon leaves
1	tablespoon	minced garlic
3	tablespoons	minced fresh parsley leaves
1	teaspoon	salt and freshly ground
1	teaspoon	black pepper to taste
2	medium	yellow squash
2	medium	zucchini
2	small	Japanese eggplant
1	medium	red and orange bell pepper
1	medium	red onion
1	teaspoon	minced fresh parsley
1	cup	black olives -- , pitted and sliced
4	pieces	parmesan shavings for garnish

Preparation:

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.