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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Marinade:
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
Vegetables:
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
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Directions:
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Mix all ingredients of the marinade in a bowl and whisk until well blended.
Trim all vegetables and slice lengthwise in ¼-inch thick slices. In a large, shallow glass or ceramic baking dish, arrange the sliced vegetables. Add the marinade, turning the vegetables to coat with the marinade and let stand, covered and chilled for at least 4 hours or overnight.
Stir the vegetables occasionally to ensure they stay coated with the marinade. Before cooking, drain the vegetables, reserving the marinade.
Heat a 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 platter, drizzle with remaining marinade and sprinkle with parsley, olives and Parmesan shavings.
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Comments from djplam
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The vegetables here are a staple in most Italian households. Grilling them over a high heat, with the marinade very reminiscent of a fine Italian dressing. For added flavors, try brushing the marinade over the vegetables as they are grilled. Use a small bunch of parsley as the brush. As kids, we used to call this marinade “zum-zum” sauce. It is also great on grilled chicken. Try it that way too.
From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca
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