Marinated Barbequed Vegetables

Marinated Barbequed Vegetables

63
Stackhawkley 0

"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 {{adjustedServings}} servings 157 cals

Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Tip for Whitney and Ashley's Roasted Vegetables

Discover a great trick for making simple herb-roasted veggies with no mess.

How to Roast Winter Vegetables

Learn how to roast seasoned root vegetables to bring out their earthy flavors.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 63

  1. 97 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Jody Campos Dowling
9/4/2007

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 yellow squash, one red pepper and baby portabellas, and I double the marinade. The last time I made it, I added a couple of dashes of cayenne pepper and some chopped fresh cilantro to the marinade, and after taking the vegetables out of it to put on the skewers, I threw some fresh shrimp into the marinade while I grilled the vegetables, and then grilled the shrimp and it was great! This is our new favorite way to have vegies and shrimp! Also, like other reviewers said, it is best to marinate in a large ziplock bag so you can flip it over to marinate really good, and dry basil works great in place of fresh.

Ellen
12/28/2005

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 marinade. My husband loved this recipe and it made for a quite colorful presentation. If you marinate overnight, you might not want to add the eggplant until the next morning as it overabsorbs the marinade and may be too strong in flavor for some.

DRAGNLAW
9/5/2011

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 grill on a bbq grill plate. Still love it... wonderfu!! I do add extra garlic :) and truly, although dried basil works, fresh is wonderful! lThe 4 stars is more from my way of preparing. Should not have left them to marinated as long as I did (about 3 hours)as the lemon taste was a tiny bit too strong. I also only had one clove of garlic, too bad, could have used more! The vegetable mix was wonderful. I love eggplant and you can do almost any vegie mix with this. Throw in a jalapeno for a little bite! Had only dried basil but it worked fine. Always marinate in a bag - so much easier to just flip it over. Will be making again for sure!