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Eggplant Mixed Grill Recipe

Recipe by: kelcampbell

"A super yummy way to grill veggies."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook12 m
  • Ready In2 h 30 m
  • 1In 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
  • 2Preheat the grill for high heat.
  • 3Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 6 servings
  • 107 cals
  • 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
  • 1/2 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    107
    5%
  • Fat:
    4.9
    8%
  • Carbs:
    13.3
    4%
  • Protein:
    4.3
    9%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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