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Friday, May 20, 2011

Friday Recipe: BBQ Veggies

To go with the BBQ theme of May and Memorial Day, how to do up your veggies to go with last week's oh-so-delicious ribs. There are many ways, and I admit to not trying this one (yet) but veggies are important to every cookout. Fresh, grilled, whatever.

Prep Time:     Cook Time:     Ready In:
20 Min             5 Min           1 Hr 25 Min


  • 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. Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
  3. Preheat an outdoor grill for high heat.
  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.

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