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Marinated Barbequed Vegetables

Hugo

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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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine International

Servings 5 Servings

Calories 156.8 kcal

Equipment

• Barbeque

Ingredients

  

1x2x3x

• ▢ 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 cup olive oil
• ▢ ¼ cup cup lemon juice
• ▢ ¼ cup coarsely chopped fresh basil
• ▢ 2 cloves garlic, peeled and minced

Instructions

 

• 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 doneness.

Nutrition

Calories: 156.8kcalCarbohydrates: 14.2gFat: 11.2gSaturated Fat: 1.6gSodium: 8.3mgPotassium: 644.1mgFiber: 5gSugar: 6.8gVitamin A: 2423.2IUVitamin C: 51.6mgCalcium: 31.5mgIron: 1.3mg

Keyword Bell Pepper, Eggplant, Garlic, Mushrooms, Vegetables, Zucchinis

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