Grilled Vegetables - cooking recipe

Ingredients

1 medium eggplant (1 lb.)
1 large red onion
1 large red pepper
1 large zucchini
1/3 c. lemon juice
2 Tbsp. butter, melted
1 tsp. rosemary leaves, crushed
1 tsp. thyme leaves, crushed
8 large mushrooms
2 c. cooked brown rice

Preparation

In large Dutch oven over high heat, heat a 2-inch depth of water to a boil; add eggplant, onion, pepper and zucchini.
Reduce heat to low; cover and simmer 5 to 10 minutes or until pepper and zucchini are tender-crisp.
Remove pepper and zucchini to plate to cool.
Cover Dutch oven; cook onion and eggplant for 10 to 15 minutes longer or until fork-tender.
Remove to plate to cool.
Cut zucchini, pepper and onion lengthwise in half; discard seeds from pepper.
Cut eggplant crosswise into 8 slices.