Verdure Cotto ai Ferri -- Grilled Vegetable Antipasto

• 2/3 cup olive oil
• 1/4 cup fresh lemon juice
• 2 tbsp. red wine vinegar
• 3 tbsp. fresh basil
• 1 tbsp. Dijon mustard
• 2 tsp. crumbled fresh thyme
• 2 tsp. crumbled fresh tarragon
• 1 tbsp. minced garlic
• 3 tbsp. tablespoons, fresh parsley, minced
• Salt and Pepper to taste
• 2 sm. yellow squash
• 2 zucchini
• 2 sm. eggplant
• 2 md. firm tomatoes
• 1 red bell pepper
• 1 yellow bell pepper
• 1 lg. red onion
• Fresh parsley, minced
• Cured black (Sicilian) olives, pitted brine
• Parmesan cheese shavings

1. Mix all ingredients of the marinade in a bowl and whisk until well blended.
2. Trim all vegetables and slice lengthwise in 1/4-inch thick slices.
3. In a large, shallow glass or ceramic baking dish, arrange the sliced vegetables.
4. Add the marinade, turning the vegetables to coat with the marinade and let stand, covered and chilled for at least 4 hours or overnight.
5. Stir the vegetables occasionally to ensure they stay coated with the marinade.
6. Before cooking, drain the vegetables, reserving the marinade.
7. Heat a grill pan over moderately high heat until hot.
8. Add vegetables and grill, in batches, for 3-4 minutes on each side, or until tender.
9. Transfer vegetables to a serving platter, drizzle with remaining marinade and sprinkle with parsley, olives and Parmesan shavings.

olive oil, lemon juice, red wine vinegar, fresh basil, mustard, thyme, tarragon, garlic, fresh parsley, salt, yellow squash, zucchini, eggplant, tomatoes, red bell pepper, yellow bell pepper, red onion, fresh parsley, cured black, parmesan cheese shavings

Taken from www.foodgeeks.com/recipes/18845 (may not work)