Marinated Barbequed Vegetables


Marinated Barbequed Vegetables1 small eggplant, cut into ¾ 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.

Marinated Barbequed Vegetables Method

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 oneness.


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