Grilled Antipasto

• 14 cup olive oil
• 14 cup balsamic vinegar
• 1 lemon, juice of
• 2 tablespoons minced garlic
• 1 tablespoon minced fresh basil leaf
• 1 tablespoon minced fresh parsley leaves
• 1 tablespoon minced fresh oregano leaves
• 12 teaspoon minced fresh thyme leave
• 12 teaspoon salt
• 12 teaspoon red pepper flakes
• 12 lb zucchini, cut lengthwise into 1/2-inch slices
• 12 lb asparagus
• 1 medium red onion, sliced into 1/2-inch rings
• 1 small yellow bell pepper, cut in 1/2 lengthwise
• 1 tablespoon chopped basil
• 2 tablespoons grated parmesan cheese
• 2 tablespoons pine nuts

1. In a bowl, whisk together the oil, vinegar, lemon juice, garlic, basil, parsley, oregano, thyme, salt, and pepper flakes to make the marinade.
2. Place the zucchini, asparagus, onions, and bell peppers in a large bowl and toss with the marinade, to coat.
3. Let marinate for at least 1 hour and up to 2 hours.
4. Preheat the grill to very high heat (alternately, preheat the broiler).
5. Remove the vegetables from the marinade and lay on the grill, in batches if necessary.
6. Grill over very high heat until marked, about 1 minute per side.
7. Remove with tongs and place on a platter to cool slightly.
8. (Alternately, arrange in 1 layer on a large baking sheet and broil until beginning to char, 2 to 3 minutes per side.
9. ).
10. Sprinkle the vegetables with the cheese, pine nuts, and basil.
11. Serve with the bruschetta or as a salad.
12. Use whatever vegetables you prefer.

olive oil, balsamic vinegar, lemon, garlic, fresh basil leaf, parsley, oregano, thyme, salt, red pepper, zucchini, asparagus, red onion, yellow bell pepper, basil, parmesan cheese, nuts

Taken from www.food.com/recipe/grilled-antipasto-222214 (may not work)