Marinated Grilled Vegetables

By rossboys

Ingredients

• Marinade:
• 3 small slender eggplants
• 2 small red sweet bell peppers
• 3 med zucchini
• 6 med mushrooms
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup shredded basil leaves
• 1 glove garlic, crushed

Details

Servings 6

Preparation

Step 1

Cut the eggplants into diagonal slices. Place on paper towels in a single layer; sprinkle with salt and let them stand for 15 minutes. Rinse thoroughly and pat dry with more paper towels.

Trim the red peppers and cut into long, wide pieces. Cut the zucchini into diagonal slices. Trim each mushroom stalk so that it is level with the cap. Place all the vegetables in a large, shallow non-metal dish.

To make the marinade: place the oil, juice, basil and garlic in a small screw-top jar. Shake vigorously to combine. Pour over the vegetables and combine well. Store, covered with plastic wrap, in the refrigerator for 1 hour, stirring occasionally. Prepare and heat the barbeque.

Place the vegetables on a hot, lightly greased barbecue grill. Cook each vegetable piece over the hottest part of the fire for 2 minutes on each side. Transfer to a serving dish once browned. Brush the vegetables frequently with any remaining marinade while cooking.