Barbecued marinated vegetables

    25 min

    Cook these on skewers and serve alongside steaks or salad. Any leftovers are great with crusty bread.

    119 people made this

    Serves: 5 

    • 4 tablespoons olive oil
    • 4 tablespoons lemon juice
    • handful coarsely chopped fresh basil
    • 2 cloves garlic, peeled and minced
    • 1 small aubergine, thickly sliced
    • 2 red peppers, seeded and cut into wide strips
    • 3 courgettes, sliced
    • 6 fresh mushrooms, stems removed

    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. 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.
    2. Preheat barbecue for high heat.
    3. Place vegetables directly on the barbecue or on skewers. Cook 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.

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    Reviews & ratings
    Average global rating:

    Reviews in English (72)


    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.  -  04 Sep 2007  (Review from Allrecipes US | Canada)


    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.  -  28 Dec 2005  (Review from Allrecipes US | Canada)


    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!  -  22 May 2006  (Review from Allrecipes US | Canada)