Marinated Barbequed Vegetables

Marinated Barbequed Vegetables

63

"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."

Ingredients

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

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Nutrition

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

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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.
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Reviews

63
  1. 97 Ratings

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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...