Marinated Barbequed Vegetables

Vegetable Side Dish - Side Dish

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.

Brief

Prep 20 mins

Cook: 5 mins

Additional: 1hr

Total: 1hr25 mins

Servings: 5

Yield: 5 servings

Marinated Barbequed Vegetables

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

Side Dish

Directions

Step 1

Place eggplant red bell peppers zucchinis and fresh mushrooms in a medium bowl.

Step 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.

Step 3

Preheat an outdoor grill for high heat.

Step 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.

Nutritional Information

Marinated Barbequed Vegetables

Servings Per Recipe:5

Calories: 156.8

% Daily Value *

Protein: 2.5g 5%

Carbohydrates: 14.2g 5%

Dietary Fiber: 5g 20%

Sugars: 6.8g

Fat: 11.2g 17%

Saturated Fat: 1.6g 8%

Vitamin A Iu: 2423.2IU 49%

Niacin Equivalents: 2.6mg 20%

Vitamin B6: 0.3mg 18%

Vitamin C: 51.6mg 86%

Folate: 54.2mcg 14%

Calcium: 31.5mg 3%

Iron: 1.3mg 7%

Magnesium: 46.3mg 17%

Potassium: 644.1mg 18%

Sodium: 8.3mg

Thiamin: 0.1mg 9%

Calories From Fat: 100.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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