Marinated Barbequed Vegetables

4.1
(102)

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 mins
Cook Time:
5 mins
Additional Time:
1 hrs
Total Time:
1 hrs 25 mins
Servings:
5
Yield:
5 servings

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 olive oil

  • ¼ cup lemon juice

  • ¼ cup coarsely chopped fresh basil

  • 2 cloves garlic, peeled and minced

Directions

  1. Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.

  2. 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.

  3. Preheat an outdoor grill for high heat.

  4. 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 Facts (per serving)

157 Calories
11g Fat
14g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 157
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 8%
Sodium 8mg 0%
Total Carbohydrate 14g 5%
Dietary Fiber 5g 18%
Total Sugars 7g
Protein 3g
Vitamin C 52mg 258%
Calcium 32mg 2%
Iron 1mg 7%
Potassium 644mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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