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Marinated Barbequed Vegetables

Rated as 4.13 out of 5 Stars

"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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Ingredients

1 h 25 m servings 157 cals
Original recipe yields 5 servings

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 157 calories; 11.2 g fat; 14.2 g carbohydrates; 2.5 g protein; 0 mg cholesterol; 8 mg sodium. Full nutrition

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Reviews

Read all reviews 67
  1. 101 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

The first time I made this, I made it exactly like the recipe says to make it, but it wasn't enough marinade and we didn't care for the eggplant. The way I make it now is I use one zuchini, one...

Most helpful critical review

I added squash which was great. The eggplant was pretty bitter - Normally with eggplant I put salt on the sections after cutting it, then rinse it off after 10 minutes. Somehow it neutralizes ...

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The first time I made this, I made it exactly like the recipe says to make it, but it wasn't enough marinade and we didn't care for the eggplant. The way I make it now is I use one zuchini, one...

This recipe was excellent. I added asparagus to the veggies. I marinated overnight which produced a much stronger lemon flavor, Yum. I also added salt and pepper and extra garlic to the marin...

Upgrading this to 5 stars. Should have edited my review a long time ago. It is the Eggplant that absorbs too much of the lemon flavour - so adjust accordingly. I now chop in large segments and...

Wow - fabulous recipe! Grilled veggies are so good and this was very easy to put together. It really gave this already vibrant dish a nice herbed flavor. I added a little fresh rosemary along w...

I added squash which was great. The eggplant was pretty bitter - Normally with eggplant I put salt on the sections after cutting it, then rinse it off after 10 minutes. Somehow it neutralizes ...

This recipe was okay. If I make it again, I will double the marinade.

Simple yet delicious! I added salt & pepper to the marinade and skewered the vegetables (soak skewers ahead of time in water for 15-30 mins to prevent them from burning). Next time I will mari...

Fantastic and easy to make! The longer it marinated, the better it tasted!

I put the veggies & marinade in a big zip-loc & let them marinate in there...it's much easier to get them all coated in a baggie. I didn't skewer them but layed a piece of foil over my grill gra...