Grilled Vegetables (version III)

For the marinade:
1/4 cup olive oil
1 clove garlic, crushed
1 teaspoon chopped fresh basil
salt to taste
freshly ground black pepper
1 eggplants, sliced 1/3-inch thick
1 summer squash, sliced 1/3-inch thick
1 green or red pepper, quartered and seeded
1 onion, sliced 1/3-inch thick
4 large whole mushrooms

For the marinade:

1. Combine all the ingredients and let stand 15 minutes or longer. (This can be done ahead and kept in the refrigerator up to 1 week.)

For the vegetables:

1. Preheat the grill.

2. Brush with the marinade on all sides.

3. Grill on a hot grill for 2 minutes on each side. To keep the onions together, slide a spatula completely underneath to pick up all the rings. Turn carefully.

4. Serve hot or at room temperature

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