Grilled Vegetables with Basil

Ingredients 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

Directions

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 DuPont™ 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.