Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***for the marinade***
     2/3  cup           olive oil
     1/4  cup           fresh lemon juice -- , or to
                        -- taste
   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
                        -- 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      small         Japanese eggplant -- trimmed
                        -- and cut lengthwise
                        -- into 1/4-inch thick slices
   1                    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
                        -- sliced
                        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.