Grilled Vegetable Antipasto
Grrrrrgh!
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.