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Marinated Barbequed Vegetables

Marinated Barbequed Vegetable

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Marinated Barbequed Vegetable

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
Cook Time 5 minutes
Total Time 25 minutes
Course Side Dish
Cuisine International
Servings 5 Servings
Calories 156.8 kcal

Equipment

  • Barbeque

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
  • 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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WHAT THEY SAY

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