Marinated Barbequed Vegetables |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 5 |
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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. 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 |
1/4 cup olive oil |
1/4 cup lemon juice |
1/4 cup coarsely chopped fresh basil |
2 cloves garlic, peeled and minced |
Directions:
1. Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
2. 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.
3. Preheat an outdoor grill for high heat.
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.
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