Grilled Vegetable Antipasta

In today’s society, intimacy means practically nothing more than having sex. Couples meet and immediately begin enjoying sexual intercourse, committing either to immoral hedonism or to the idea that sex will serve as the foundation for love. This goes a long way toward explaining why so many marriages, built on no stronger foundation than sexual thrills, end in divorce soon after the flames of passion have died down (Richard and Sharon Phillips).

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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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