Eggplant Mixed Grill

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

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

1/2 teaspoon black pepper

6 garlic cloves, minced

1 red onion

18 asparagus spears (about 3/4 pound)

12 cremini mushroom caps

1 (1-pound) eggplant, cut crosswise into 16 (1/4-inch-thick) slices

1 red bell pepper, cut into 6 wedges

1 yellow bell pepper, cut into 6 wedges

cooking spray

Directions:

1. Combine the first 8 ingredients in an extra-large zip-top plastic bag. Cut onion into 6 wedges, leaving root end intact. Add onion and next 5 ingredients (onion through yellow bell pepper) to bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
2. Prepare grill.
3. Remove vegetables from bag. Place vegetables on a grill rack coated with cooking spray; grill 6 minutes on each side or until tender.

By RecipeOfHealth.com