Ingredients
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1/4 cup olive oil
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1 tablespoon lemon juice
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2 teaspoons lemon pepper
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salt, to taste
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2 zucchini, sliced lengthwise into 1/2 -inch thick pieces
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2 portabella mushrooms, medium sliced into 3/4 -inch thick pieces
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1 red bell pepper, sliced into 1 1/2 -inch strips
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1 garlic clove, minced
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1 Japanese eggplant, sliced lengthwise into 1/2 -inch thick pieces
Instructions
- In large resealable plastic bag, combine oil, juice, lemon pepper, garlic and salt. Add vegetables to bag, seal and shake to thoroughly coat with seasoned mixture.
- Grill vegetables over medium-high heat until tender and slightly charred, about for 8 to 10 minutes.