Basted Grilled Vegetables
- Grated peel (no white) and juice of one lemon
- 1/2 C. olive oil
- 2 Tbs. fresh, chopped thyme, rosemary or oregano
- 1 clove garlic, pressed
- Vegetables: eggplant, green pepper, squash, etc.
Combine lemon juice, olive oil, herbs and garlic. To grill, brush vegetables with basting sauce. Place vegetables on lightly greased grill. Cook, turning often until vegetables are slightly browned and tender.