Name: Eggplant Mixed Grill
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Chopped fresh parsley - 2 tablespoons; Chopped fresh oregano - 2 tablespoons; Chopped fresh basil - 2 tablespoons; Balsamic Vinegar - 1 tablespoon; Kosher salt - 1 teaspoon; Black pepper - ½ teaspoon; Garlic, minced - 6 cloves; Red onion, cut into wedges - 1; Fresh asparagus, trimmed - 18 spears; Crimini mushrooms, stems removed - 12; Eggplant, sliced into 1/4 inch rounds - 1 (1 pound); Red bell pepper, cut into wedges - 1; Yellow bell pepper, cut into wedges - 1

Ingredients for - Eggplant Mixed Grill

1. Olive oil 2 tablespoons

2. Chopped fresh parsley 2 tablespoons

3. Chopped fresh oregano 2 tablespoons

4. Chopped fresh basil 2 tablespoons

5. Balsamic Vinegar 1 tablespoon

6. Kosher salt 1 teaspoon

7. Black pepper ½ teaspoon

8. Garlic, minced 6 cloves

9. Red onion, cut into wedges 1

10. Fresh asparagus, trimmed 18 spears

11. Crimini mushrooms, stems removed 12

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

13. Red bell pepper, cut into wedges 1

14. Yellow bell pepper, cut into wedges 1

How to cook deliciously - Eggplant Mixed Grill

1 . Stage

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

2 . Stage

Preheat the grill for high heat.

3 . Stage

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