---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 trimmed and cut lengthwise into 1/4-inch thick slices |
2 medium 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 medium red and orange bell pepper cored seeded and quartered lengthwise |
1 medium red onion cut into 1/4 inch thick slices |
1 teaspoon minced fresh parsley |
1 cup black olives -- , pitted and sliced oil-cured or brine-cured |
4 pieces parmesan shavings for garnish |
