Name: Grilled Vegetable Antipasta
Ingredients: 2/3 c Olive oil; 1/4 c Fresh lemon juice,; or to taste; 2 tb Sherry wine vinegar; or red wine vinegar; 3 tb Minced fresh basil leaves or; 2 teaspoons dried; 1 tb Dijon mustard; 2 ts Minced fresh thyme leaves or; 1 teaspoon dried; 2 ts Minced fresh tarragon leaves or; 1 teaspoon dried; 1 tb Minced garlic; 3 tb 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 sm 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

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Japanese	Ew, Text, Import	1	Servings

INGREDIENTS

2/3	c	Olive oil
1/4	c	Fresh lemon juice,; or to taste
2	tb	Sherry wine vinegar; or red wine vinegar
3	tb	Minced fresh basil leaves or; 2 teaspoons dried
1	tb	Dijon mustard
2	ts	Minced fresh thyme leaves or; 1 teaspoon dried
2	ts	Minced fresh tarragon leaves or; 1 teaspoon dried
1	tb	Minced garlic
3	tb	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	sm	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

FOR THE MARINADE
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>

A Message from our Provider:

“How about a private meeting with God? Pray!”