| | FOR THE MARINADE |
| 2/3 | c | Olive oil |
| 1/4 | c | Fresh lemon juice,; or to taste |
| 2 | tb | Sherry wine vinegar; or red wine vinegar |
| 3 | tb | Minced fresh basil leaves or; 2 teaspoons dried |
| 1 | tb | Dijon mustard |
| 2 | ts | Minced fresh thyme leaves or; 1 teaspoon dried |
| 2 | ts | Minced fresh tarragon leaves or; 1 teaspoon dried |
| 1 | tb | Minced garlic |
| 3 | tb | Minced fresh parsley leaves,; or to taste |
| | Salt and freshly ground black pepper to taste |
| 2 | | Yellow squash, trimmed and cut lengthwise into 1/4-inch thick slices |
| 2 | | Zucchini, trimmed and cut lengthwise into 1/4-inch thick slices |
| 2 | sm | Japanese eggplant, trimmed and cut lengthwise into 1/4-inch thick slices |
| 1 | | Red and orange bell pepper, cored, seeded and quartered lengthwise |
| 1 | | Red onion, cut into; 1/4-inch thick slices |
| | Minced fresh parsley |
| | Oil-cured or brine-cured black olives,; pitted and sli |
| | Parmesan shavings for garnish,; if desired |
