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Eggplant Mixed Grill

  • 6servings
  • 12minutes
  • 107calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, E, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 tablespoons chopped fresh parsley

  3. 2 tablespoons chopped fresh oregano

  4. 2 tablespoons chopped fresh basil

  5. 1 tablespoon balsamic vinegar

  6. 1 teaspoon kosher salt

  7. 1/2 teaspoon black pepper

  8. 6 cloves garlic, minced

  9. 1 red onion, cut into wedges

  10. 18 spears fresh asparagus, trimmed

  11. 12 crimini mushrooms, stems removed

  12. 1 (1 pound) eggplant, sliced into 1/4 inch rounds

  13. 1 red bell pepper, cut into wedges

  14. 1 yellow bell pepper, cut into wedges

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally Preheat the grill for high heat.

  2. Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.

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