Grilled Veg - cooking recipe

Ingredients

MARINADE
1/4 cup olive oil
1/2 lemon, juice of
1 garlic clove, minced
1/4 cup fresh basil, chopped (or sub other fresh herbs you have on hand)
1/2 teaspoon sea salt
fresh ground black pepper, to taste
1/4 teaspoon ground savory (or sub another ground herb such as thyme or sage)
1 dash Worcestershire sauce

Preparation

Mix up all of the marinade ingredients holding back just a tbsp of the chopped fresh basil (or other fresh herb) to use as a garnish.
Slice up your vegetables. For eggplants I like to slice them in 1/2 inch rounds - but let them sit in a colander sprinkled with salt for about 20 minutes before hand as it takes away the bitter taste. Zucchini I like to slice lenghtways into 1/2 inch strips. Bell peppers you can slice off the tops and clean out the inside, then slice into 3 inch or wider strips.
Place the veg into a large container with a lid, pour in the marinade and give it a gentle toss so that all sides of each piece have been coated. Cover and let sit, covered, for about an hour - longer in the fridge if you have the time. I put mine in a snug fitting tupperware type container and flip it now and again while it sits.
Grill over medium heat on the BBQ to your liking. Sprinkle with the reserved chopped herbs and some lemon wedges.