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. 1 Place eggplant, bell peppers, zucchinis, and mushrooms into a large bowl.
2. 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.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 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 per serving