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.
Prep Time::20 mins
Cook Time::5 mins
Additional Time:: 1 hr
Total Time:: 1 hr 25 mins
Servings::5
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 fresh mushrooms, stems removed
¼ cup olive oil
¼ cup lemon juice
¼ cup coarsely chopped fresh basil
2 cloves garlic, peeled and minced
Directions
Place eggplant, bell peppers, zucchinis, and mushrooms into a large bowl.
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.
Preheat an outdoor grill for high heat and lightly oil the grate.
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.