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2 medium sized crookneck squash, cut crosswise into 1-inch slices
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1 medium red bell pepper, quartered lengthwise, stem, core, and seeds removed
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1 medium yellow bell pepper, quartered lengthwise, stem, core, and seeds removed
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12 large cherry tomatoes
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3 tablespoons basil-flavored olive oil, or herb-flavored vegetable oil
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3 tablespoons fresh lemon juice
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2 teaspoons poons chopped fresh thyme
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1 clove garlic, minced
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grated lemon zest, from 1/2 lemon
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1/4 teaspoon salt
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1/8 teaspoon white pepper
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Italian parsley, chopped for garnish
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