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Eggplant Mixed Grill
Eggplant Mixed Grill
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
150 minutes
Grilled vegetables marinated to perfection.
Ingredients:
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 6 cloves garlic, minced
  • 1 red onion, cut into wedges
  • 18 spears fresh asparagus, trimmed
  • 12 crimini mushrooms, stems removed
  • 1 (1 pound) eggplant, sliced into 1/4 inch rounds
  • 1 red bell pepper, cut into wedges
  • 1 yellow bell pepper, cut into wedges
Instructions:
  • Combine olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic in a large resealable plastic bag. Add onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper. Seal the bag and marinate in the refrigerator for 2 hours, turning occasionally.
  • Preheat the grill on high.
  • Prepare the grill grate by lightly oiling it. Grill the vegetables for 6 minutes on each side, or until they are tender.

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