Grilled Vegetable Antipasto

Course : Grilling
Serves: 6
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---for the marinade---
2/3 cup olive oil
1/4 cup fresh lemon juice
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
1 teaspoon salt and freshly ground
1 teaspoon black pepper to taste
2 medium yellow squash trimmed and cut lengthwise into 1/4-inch thick slices
2 medium 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 medium red and orange bell pepper cored seeded and quartered lengthwise
1 medium red onion cut into 1/4 inch thick slices
1 teaspoon minced fresh parsley
1 cup black olives -- , pitted and sliced oil-cured or brine-cured
4 pieces parmesan shavings for garnish

Preparation / Directions:

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.

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