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- Veggies On a Skewer
-
- 1 small eggplant, cut into 3/4-inch thick slices
- 1 small eggplant, cut into 3/4 inch thick slices
- 2 small red bell peppers, seeded and cut into wide strips
- 3 zucchini, sliced
- 6 fresh mushrooms, stems removed
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup coarsely chopped fresh basil
- 2 cloves garlic, peeled and minced
- Directions
- Place eggplant, red bell peppers, zucchini and fresh mushrooms in a medium bowl. 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. Preheat an outdoor grill for high heat. Place vegetables directly on the grill or on skewers. Cook on the prepared grill for 2 to 3 minutes per side, brushing frequently with marinade, or to the desired doneness.
- Provided by:
- Southwest Family Citrus and Spenar Family
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