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This dish tastes as good as it looked. I went to the Hollywood Farmer's Market in Portland, OR to get what's in season--baby squash, spring onions--and added in eggplant and peppers. I marinated the veggies overnight and then grilled them on the stove with a grill pan. Just make sure to have a good fan on or open the windows because it gets smokey.
The vegetables were a fantastic side dish for burgers.
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Instructions
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.
Author's Comments
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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