Mrinated barbequed vegetables

Ingredients

1 smalls eggplant, cut into 3/3 inch thick
slices 2 small red bell peppers, seeded and
cut into wide strips 3 zucchinis, sliced
6 fresh mushrooms, stems remove
1/4 cup olive oil, 1/4 cup lemon juice
¼ cup coarsely chopped fresh basil
2 cloves garlic, peeled and minced

Method

Place eggplant, red bell peppers, zucchinis and fresh mush
rooms in a medium bowl.
In a medium bowl, whisk tether olive oil, lemon juice, basil
and garlic. Pure 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 or on skewers. Cook on
the prepared grill 2 to 3 minute per side, brushing frequently
with the marinate, or to desired doneness.