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Marinated Barbequed Vegetables
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.
- Barbeque
- 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 fresh mushrooms, stems removed
- ¼ cup cup olive oil
- ¼ cup cup lemon juice
- ¼ cup coarsely chopped fresh basil
- 2 cloves garlic, peeled and minced
Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
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.
Preheat an outdoor grill for high heat.
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.
