| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Japanese |
Ew, Import, Text |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Olive oil |
| 1/4 |
c |
Fresh lemon juice, or to |
|
|
taste |
| 2 |
T |
Sherry wine vinegar, or red |
|
|
wine vinegar |
| 3 |
T |
Minced fresh basil leaves |
|
|
or 2 teaspoons dried |
| 1 |
T |
Dijon mustard |
| 2 |
t |
Minced fresh thyme leaves |
|
|
or 1 teaspoon dried |
| 2 |
t |
Minced fresh tarragon leaves |
|
|
or 1 teaspoon dried |
| 1 |
T |
Minced garlic |
| 3 |
T |
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 |
|
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 |
|
|
sli |
|
|
Parmesan shavings for |
|
|
garnish if desired |
INSTRUCTIONS
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. Yield: 6-8
servings Recipe By :COOK'S CHOICE SHOW #CH1207 Posted to MC-Recipe
Digest V1 #250 Date: Fri, 18 Oct 1996 12:45:31 -0400 From: Meg
Antczak <meginny@frontiernet.net>
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