These delectable barbecue vegetables can be grilled or roasted on skewers. They can be served warm or at room temperature. They go well with crusty toast as cold leftovers.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 5 |
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
Instructions
- Place eggplant, bell peppers, zucchinis, and mushrooms into a large bowl.
- Whisk together olive oil, lemon juice, basil, and garlic in a medium bowl until well combined. Pour mixture over vegetables; toss to coat. Cover the bowl and marinate in the refrigerator for at least 1 hour.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place vegetables on skewers or directly on the preheated grill. Cook, brushing frequently with marinade, until desired doneness is reached, 2 to 3 minutes per side.
Reviews
I used it as a salad dressing and as a rub for BBQ of the veggies. Needed more oil and I added red wine vinegar. Great result.
I used it as a salad dressing and as a rub for BBQ of the veggies. Needed more oil and I added red wine vinegar. Great result.
You can use this for pretty much any veggie you want. My whole family liked it including my kids and my father in law who all hate vegetables. This is going to be on the menu for all our family bbqs.
1st time made per recipe, and thought it was good 3.5 – 4 star.. However, thought I would tweak it the second time and added 1/8 cup balsamic vinegar, TBS of Italian salad dressing, and a tablespoon of liquid smoke. Wow, it was delicious ! Note: Didn’t use this on eggplant, but marinated mushrooms, onions, zucchini, squash, and red peppers. Put them in a grill basket and grilled them on medium high heat for 12 minutes turning every 2 minutes.
i used this mostly for inspiration as i wanted something more than just plain grilled veggies.. i used the zest and juice of one lemon, approximately 2 T of canola oil, 1 tsp dried basil, and S&P to taste.. used this on 2 zucchinis, half an onion, and half a green bell pepper.. marinated for about 2 hours.. this was perfect for us as we love lemon.. ty for the start of a nice healthy side
The lemon juice makes this recipe! Monte grilled veggies in basket on grill and so delicious!!
delicious – can also be baked in oven
Like some of the other readers, I found the lemon to be a little overwhelming. Next time, I would double the marinade, except for the lemon. Not being an eggplant lover, I skipped that ingredient. I can see where the zucchini absorbed more of the lemon than some of the other veggies. Definitely worth trying again!
Add shrimp and chicken and use kabobs and its a Yummy meal!
Only had 1 hr to marinate the veggies. The eggplant absorbs the lemon, so it is intensely flavored. Didn’t think the other veggies were flavored by it at all. Next time will marinate longer, and separate the eggplant, marinating it for a shorter period of time. (less than an hour?)
very easy and healthy! I doubled the marinade for the second time I made the recipe for more flavor. I would love to try this over a campfire.
This was good. I don’t do eggplant so it wasn’t included. I added some sweet Vidalia onion. And this is fast grilled, not barbecued. Barbecue is done low and slow on my smoker.
Loved this recipe, but made a few changes as I did not have time to run out to the grocery store. I sliced red and green bell peppers, a large vidalia onion, asparagus and little tomatoes. I had no time to marinate, so I drizzled olive oil and lemon juice onto the veggies, and sprinkled salt, and dry basil as I did not have fresh. Well, mixed it all up nicely, let it sit for about ten minutes, and threw it in the broiler; I watched it carefully, and turned it a couple of times to get nice even coloring. Well, my company could not stop going back picking out of the veggie dish! It was a huge hit pared with my marinated Chipotle Chicken!
Simple, but delicious recipe. I LOVE the flavor combination of the lemon juice, basil and garlic. To add extra flavour, I also added a large onion cut into large pieces and broiled them in the oven- this is now my go-to recipe for grilled veggies!
This wasn’t that great to us…I found I don’t like basil with my vegetables.
Yumm! read the other reviews for ideas, I dropped the eggplant and doubled the marinade as suggested by others. Dry or fresh basil, I used both worked out great! Do this overnight if you can for maximum flavor (an hour is not enough). I added baby shitake mushrooms as suggested by a earlier reviewer. Ziploc bag suggestion is a must. I had two bags of veggies and the second bag marinated for two days. Still good but not necessary. cooked second bag on stove with cast iron skillet. Worked great but grill is number one. Followed another suggestion and just laid foil with holes poked through instead of sckewers, much easier.
Excellent. Different from your regular k-bob veggies. I fixed them with Unbelievable Chicken from this site and it was great. I fixed the veggies on the grill in a veggie grilling dish (the kind with holes in it.) It flared up a little at first. Didn’t use eggplant. Used zucchini, yellow squash, quartered onion, yellow bell peppers and mushrooms. YUM!!
I really liked this. I will definitely be making it again….great way to change up your grilled veggies.
Recipe was good, but I have others that are much better, so I will not use this one again. Made as directed. The lemon flavor was a bit overpowering and the marinade definiely needed salt and pepper.
Was not that good to us.
Zero taste….makes me wonder what I am missing…..