The marinade in which you leave and then cook the vegetables helps to bring out even more of their wonderful flavors.
Ingredients
1 Small Eggplant Cut Into ¾ Inch Thick Slices
2 Small Red Bell Peppers Seeded And Cut Into Wide Strips
3 Zucchini Sliced
6 Fresh Mushrooms Stems Removed
60ml Olive Oil
60ml Lemon Juice
60gram Fresh Basil Chopped
2 Garlic Gloves Peeled And Minced
Instructions
1. Into a medium sized bowl place the slices of eggplant, strips of pepper, slices of zucchini andmushrooms.
2. Now into another bowl place the olive oil, lemon juice, basil and garlic and whisk togetherwell before then pouring over the vegetables. Cover the bowl with vegetables over and place in the refrigerator allow them to marinate in the olive oil mixture for at least 1 hour.
3. About 20 minutes before you remove the vegetables from refrigerator get the barbecue started.Remember to place the grill of the barbecue 4 inches above the heat source, as you will want to cook the marinated vegetables on a high heat.
4. After removing the vegetables from the marinade place them directly on to the grill or threadthem onto skewers. Then cook them over a high heat for about 4 to 6 minutes. When cooking make sure that you turn the vegetables over half way through the cooking time to ensure that they are cooked properly. Also to help prevent them from sticking or burning you should regularly baste them with any of the left over marinade.
5. Once the vegetables are all cooked place on a clean plate and serve to your guests.
