| 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!”