Recipe by Stackhawkley
"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."
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small eggplant, cut into 3/4 inch thick slices
red bell peppers, seeded and cut into wide strips
fresh mushrooms, stems removed
coarsely chopped fresh basil
garlic, peeled and minced
The first time I made this, I made it exactly like the recipe says to make it, but it wasn't enough marinade and we didn't care for the eggplant. The way I make it now is I use one zuchini, one yellow squash, one red pepper and baby portabellas, and I double the marinade. The last time I made it, I added a couple of dashes of cayenne pepper and some chopped fresh cilantro to the marinade, and after taking the vegetables out of it to put on the skewers, I threw some fresh shrimp into the marinade while I grilled the vegetables, and then grilled the shrimp and it was great! This is our new favorite way to have vegies and shrimp! Also, like other reviewers said, it is best to marinate in a large ziplock bag so you can flip it over to marinate really good, and dry basil works great in place of fresh.
I added squash which was great. The eggplant was pretty bitter - Normally with eggplant I put salt on the sections after cutting it, then rinse it off after 10 minutes. Somehow it neutralizes the flavor. I didn't do that this time and could definitely tell the difference!
This recipe was excellent. I added asparagus to the veggies. I marinated overnight which produced a much stronger lemon flavor, Yum. I also added salt and pepper and extra garlic to the marinade. My husband loved this recipe and it made for a quite colorful presentation. If you marinate overnight, you might not want to add the eggplant until the next morning as it overabsorbs the marinade and may be too strong in flavor for some.
Upgrading this to 5 stars. Should have edited my review a long time ago. It is the Eggplant that absorbs too much of the lemon flavour - so adjust accordingly. I now chop in large segments and grill on a bbq grill plate. Still love it... wonderfu!! I do add extra garlic :) and truly, although dried basil works, fresh is wonderful!
lThe 4 stars is more from my way of preparing. Should not have left them to marinated as long as I did (about 3 hours)as the lemon taste was a tiny bit too strong. I also only had one clove of garlic, too bad, could have used more! The vegetable mix was wonderful. I love eggplant and you can do almost any vegie mix with this. Throw in a jalapeno for a little bite! Had only dried basil but it worked fine. Always marinate in a bag - so much easier to just flip it over. Will be making again for sure!
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!
This recipe was okay. If I make it again, I will double the marinade.
Simple yet delicious! I added salt & pepper to the marinade and skewered the vegetables (soak skewers ahead of time in water for 15-30 mins to prevent them from burning). Next time I will marinate longer than 1 hour for even more flavour.
Fantastic and easy to make! The longer it marinated, the better it tasted!
* Percent Daily Values are based on a 2,000 calorie diet.
Marinated Barbequed Vegetables
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 101
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