Clean the eggplant and peppers and chop into 1/2 inch thick slices.
Peel the onion and cut into 1/4 inch thick slices.
Clean the mushrooms and slice thinly.
Lightly coat the grill with cooking spray and preheat for 5 minutes.
Grill the eggplant, peppers and onion for 3 minutes.
Add the mushrooms and garlic and sprinkle with the olive oil and lemon juice.
Grill for 5 minutes, or until vegetables are tender-crisp.
Place in a serving bowl, top with the chopped tomato and cucumber and mix lightly.