These tasty vegetables can be cooked on skewers or thrown straight on the barbecue. Serve them hot or at room temperature. As cold leftovers, they're great with crusty bread.
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.
Step 2
Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
Step 3
In a medium bowl, whisk together olive oil, lemon juice, basil and garlic. Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
Step 4
Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.
Ingredients
¼ cup lemon juice
¼ cup olive oil
1 small eggplant, cut into 3/4 inch thick slices
¼ cup coarsely chopped fresh basil
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
