½ cup olive oil
¼ cup balsamic vinegar
1 lemon, juiced
2 tablespoons minced garlic
1 tablespoon minced fresh basil leaves
1 tablespoon minced fresh parsley leaves
1tablespoon fresh oregano leaves
½ teaspoon minced fresh thyme leaves
½ teaspoon salt
½ teaspoon red pepper flakes
½ pound eggplant, trimmed and cut lengthwise into ½ inch slices
½ pound zucchini, trimmed and cut lengthwise into ½ inch slices
½ pound yellow squash, trimmed and cut lengthwise into ½ inch slices
1 medium red onion, peeled and sliced into ½ rings
1 small yellow bell pepper, stem, seed, and remove ribs, cut lengthwise into ½ inch slices
½ cup grated Pecorino Romano
½ cup lightly toasted pine nuts, garnish
½ cup variety of olives, garnish
Chiffonade fresh basil leaves, garnish
Bruschetta, recipe below, as accompaniment
1. In a bowl, whisk together the oil, vinegar, lemon juice, garlic, basil, parsley, oregano, thyme, salt, and pepper flakes to make marinade.
2. Place the prepared eggplant, zucchini, squash, onions and bell peppers in a large bowl and toss with the marinade to coat. Let this marinade for at least one hour and up to two hours.
3. Preheat the grill to very high heat (alternately, preheat the broiler). Remove the vegetables from the marinade and grill over very high heat until marked, about two minutes per side, (alternately, arrange vegetables in one layer on large baking sheet and broil until beginning to char, about three minutes per side). Remove with tongs and place on a platter to cool slightly.
4. Add the olives and sprinkle the vegetables with cheese, pine nuts and basil as garnish.
This makes a lovely platter and is delicious as a meal with Bruschetta
1 loaf Italian bread cut crosswise into ½ inch slices
1 large whole clove garlic, peeled and crushed
Preheat grill to medium high
Place the bread slices on the grill and cook until marked and lightly toasted, about 1 minute per side, rub one side of the bread with the crushed garlic