INGREDIENTS
1
small eggplant, cut into 3/4 inch thick slices
2
small red bell peppers, seeded and cut into wide strips
3
zucchinis, sliced
6
fresh mushrooms, stems removed
1/4 cup
olive oil
1/4 cup
lemon juice
1/4 cup
coarsely chopped fresh basil
2 cloves
garlic, peeled and minced