Marinated Barbequed Vegetables

Serves 5


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.


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. The longer it marinates the better the flavor. Preheat at 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.

-Heidi Diller, RD