Grilled Veggies with Fresh Basil

Featured in the Honolulu Star-Advertiser on May 23, 2012.



Grilled Veggies with Fresh Basil

  • 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
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup coarsely chopped fresh basil
  • 2 cloves garlic, peeled and minced


  1. Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
  2. In a medium bowl, whisk together olive oil, lemon juice, basil and garlic.
  3. Pour the mixture over the vegetables, cover, and marinate in the refrigerator at least 1 hour.
  4. Preheat an outdoor grill for high heat.
  5. Place vegetables directly on the grill.
  6. 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


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