Reviewed: Apr. 30, 2012

Wow - fabulous recipe! Grilled veggies are so good and this was very easy to put together. It really gave this already vibrant dish a nice herbed flavor. I added a little fresh rosemary along with the basil and I used some red and green peppers, red onion, and cherry tomatoes in addition to the other veggies. I put everything into a ziploc bag along with the marinade, tossed everything to coat and let it go for a couple of hours. I skewered the veggies and basted with the leftover marinade. Very simple and very tasty!

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15 users found this review helpful

Reviewer:

Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Apr. 16, 2012

Yummy....marinated zucchini, red and green peppers...nice and fresh...thanks!

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1 user found this review helpful

Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Nov. 20, 2011

made this for the vegetarian in family. my family is spilt on this. half like the lemon sour taste. half dont like. personally i will try other recipe than make this again

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2 users found this review helpful

Reviewer:

anderaina

Reviewed: Jul. 26, 2011

I plan on using this recipe with my out of town company this weekend. I just wanted to added a little tip I was taught about using Egg Plant. If you Cut it up in the slices and let it soak in Salt Water for 30 minutes it will draw out the bitterness. Then you can just rinse the Egg Plant off with Cold Water and you are ready to go.. I have never had any of my Egg Plant hold on to the Salt but it sure did take the awful Bitter Taste away. These Days when Green Tomatoes are not available, Egg Plant becomes my Fried Green Tomatoes. By using the Salt Water first before using my Egg Plant in a Recipe it's a Tasty Veggie because you can make it take on any taste you want after the bitterness is gone. I hope others will give the Egg Plant another Try with this recipe... I can't wait to try it on my grill this weekend. Happy Grilling!!

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9 users found this review helpful

Reviewer:

sunkissedcutie

Cooking Level: Intermediate

Home Town: Baker City, Oregon, USA

Reviewed: Jul. 9, 2011

Grilled veggies are always a treat. The marinade was a nice twist on a favorite summer dish.

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3 users found this review helpful

Reviewer:

Geb

Reviewed: Jun. 22, 2011

Yum!

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4 users found this review helpful

Reviewer:

sixponies

Cooking Level: Intermediate

Reviewed: Jun. 18, 2011

This was my first time using eggplant and I didn't know that the skin is bitter and the eggplant ended up soaking a lot of the lemony flavor which made it bitter AND sour. Marinating was definitely easier in the bag. Definitely could have used more garlic.

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3 users found this review helpful

Reviewer:

*gg

Reviewed: Jun. 17, 2011

Such a simple but flavorful way to use up the summer garden vegetables and fresh basil.

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2 users found this review helpful

Reviewer:

Linda P..

Home Town: Lawrenceville, Georgia, USA

Reviewed: Jun. 15, 2011

Get grilling before it gets too hot! I would add fresh okra, (burn the frap out of it), and local tomatoes.

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3 users found this review helpful

Reviewer:

Sasha

Reviewed: May 31, 2011

I used this as a base recipe adding white balsamic vinegar and Italian seasoning to the marinade. I had to double the recipe for the amount of vegetables. I think the key was the recipe said SMALL eggplant and SMALL peppers.

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3 users found this review helpful