Grilled Eggplant Skewers
Trim the mushrooms, remove the stems, and slice the caps. Rinse and halve the peppers, then remove the seeds and finely dice. Rinse the eggplant and cut into bite-sized pieces.
Peel the garlic, and pass through a press into the herb oil. Mix in the spices and chopped herbs.
Skewer the vegetables and the basil leaves on wooden skewers, then brush with the oil mixture. Cook on the grill for 10 minutes, then drizzle with lemon juice before serving.