Grilled Vegetables with Basil

Servings: 6

Cooking these summer veggies on the grill gives them a gently smoky flavor. They can even be served between two pieces of crusty bread. If you turn this into a sandwich, add some red onion slices to the bread.  



1 medium eggplant, cut into 1/2-inch-thick slices
2 yellow summer squash, cut 1/2-inch thick on the diagonal
1 large red bell pepper, cut into thin strips
1 pound portobello mushroom slices
Olive or vegetable oil for basting
Salt and pepper
Crushed dried basil leaves


In a large bowl, combine the vegetables and coat with 2 tablespoons of olive oil or more to give each piece a shiny finish. Season with salt and pepper, and basil. Spray a grill coated with Teflon™ non-stick (such as the Grill2Go) with oil. Set the grill on its medium setting and cook the vegetables on the grill or in a grill shaker basket until tender, 10 to 15 minutes.