Place eggplant, red bell peppers, zucchinis 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. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness. Makes 6 servings.
Approximate Nutrient Analysis per serving:
120 calories, 9 g fat, 1.5 g saturated fat, 0 mg cholesterol, 10 mg sodium, 10 g carbohydrate, 3 g fiber, 4 g sugar, 2 g protein