Eggplant Mixed Grill

 

Healthy and yummy eggplant mixed grill will delight everyone's palate.

 

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

½ 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

 

Combine the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic in a large resealable plastic bag. Fill the bag with the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper. Marinate for 2 hours in the refrigerator, rotating periodically.

Heat the grill to high. Oil the grill grate lightly. Cook the veggies for 6 minutes per side, or until crisp.