Grilled Vegetable Antipastobeef, vegetables ***for the marinade*** 2/3 cup olive oil 1/4 cup fresh lemon juice; , or to -- taste 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 -- 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 small 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 -- sliced parmesan shavings for garnish 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. Recipe By :COOK'S CHOICE SHOW #CH1207 |
