These barbeque vegetables are infused with garlic, lemon, and basil marinade, then cooked over a hot grill for an unmistakably delicious side dish.
Preparation Time
20 mins
Cooking Time
5 mins
Total Time
25 mins
Calories
157 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for high heat and lightly oil the grate.
Step 2
Place eggplant, bell peppers, zucchinis, and mushrooms into a large bowl.
Step 3
Whisk together olive oil, lemon juice, basil, and garlic in a medium bowl until well combined. Pour mixture over vegetables; toss to coat. Cover the bowl and marinate in the refrigerator for at least 1 hour.
Step 4
Place vegetables on skewers or directly on the preheated grill. Cook, brushing frequently with marinade, until desired doneness is reached, 2 to 3 minutes per side.
Ingredients
1 small eggplant, cut into 3/4 inch thick slices
6 fresh mushrooms, stems removed
2 cloves garlic, peeled and minced
3 zucchinis, sliced
2 small red bell peppers, seeded and cut into wide strips
