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Marinated Barbequed Vegetables Recipe

Recipe by: 106a802496d678ba

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook5 m
  • Ready In1 h 25 m
  • 1Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
  • 2In 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.
  • 3Preheat an outdoor grill for high heat.
  • 4Place 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.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 5 servings
  • 157 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    157
    8%
  • Fat:
    11.2
    17%
  • Carbs:
    14.2
    5%
  • Protein:
    2.5
    5%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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