Ingredients
1/2
cup olive oil
1/4
cup finely chopped fresh basil leaves or 2 teaspoons dried basil leaves, crushed
1
teaspoon seasoned salt
2
garlic cloves, minced
1
small egg plant, halved
1
large green bell pepper, halved, seeded
1
large red bell pepper, halved, seeded
1
small summer squash, halved
1
large Spanish, Bermuda or Vidalia® onion, quartered
1
zucchini, halved
Preparation
Heat grill. In pint jar with tight-fitting lid, combine all basting oil ingredients. Shake vigorously to blend. Place vegetables in 15x10x1-inch baking pan. Pour basting oil over vegetables, stir to coat.
When ready to barbecue, place vegetables, cut side down, on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 14 to 18 minutes or until crisp-tender, turning once and brushing with basting oil to keep surfaces moist. (Cooking time will vary according to size of vegetables.) Cut vegetables into bite-size pieces.
