These tasty barbeque vegetables can be cooked on skewers or thrown straight on the grill. Serve them hot or at room temperature. As cold leftovers, they're great with crusty bread.
Ingredients
- 1 small eggplant , cut into 3/4 inch thick slices
- 2 small red bell peppers , seeded and cut into wide strips
- 3 zucchinis , sliced
- 6 freshs mushrooms , stems removed
- 0.25 cups olive oil
- 0.25 cups lemon juice
- 0.25 cups coarsely chopped fresh basil
- 2 cloves garlic , peeled and minced
Instructions
-
1
Place eggplant, bell peppers, zucchinis, and mushrooms into a large bowl.
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2
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.
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3
Preheat an outdoor grill for high heat and lightly oil the grate.
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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.
Nutrition Facts
Per serving
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