Cut the eggplant, zucchini, carrot, and mushrooms into 1 cm slices. Halve the bell peppers, remove the seeds, and cut them into pieces.
Spread the vegetables on a baking sheet, sprinkle with salt, pepper, thyme, and parsley. Reserve 2 tablespoons of olive oil and mix the rest with the lemon juice. Pour over the vegetables and sprinkle with basil. Let marinate for 2 hours.
Heat a grill or oven on broil and grease a baking sheet with the remaining oil. Grill the vegetables slowly on both sides until tender.
Place the vegetables in a serving dish and drizzle with balsamic vinegar.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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