Recipe Details
Ingredients
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1small eggplant, cut into 3/4 inch thick slices
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2smallred bell peppers, seeded and cut into wide strips
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3zucchinis, sliced
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6fresh mushrooms, stems removed
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¼cupolive oil
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¼cuplemon juice
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¼cupcoarsely chopped fresh basil
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2clovesgarlic, peeled and minced
Cooking Directions
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Place eggplant, bell peppers, zucchinis, and mushrooms into a large bowl.
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Whisk together olive oil, lemon juice, basil, and garlic in a medium bowl until well combined. Pour mixture over vegetables; toss to coat. Cover the bowl and marinate in the refrigerator for at least 1 hour.
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Preheat an outdoor grill for high heat and lightly oil the grate.
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Place vegetables on skewers or directly on the preheated grill. Cook, brushing frequently with marinade, until desired doneness is reached, 2 to 3 minutes per side.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe5 | |
| Calories157 | |
| % Daily Value * | |
| Total Fat 11g |
14% |
| Saturated Fat 2g |
8% |
| Sodium 8mg |
0% |
| Total Carbohydrate 14g |
5% |
| Dietary Fiber 5g |
18% |
| Total Sugars 7g |
|
| Protein 3g |
5% |
| Vitamin C 52mg |
57% |
| Calcium 32mg |
2% |
| Iron 1mg |
7% |
| Potassium 644mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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