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Eggplant Mixed Grill | Daily Dine

Eggplant Mixed Grill

Marinated vegetables are grilled to perfection.

side-dish

0

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 150 minutes

Servings: 6

Nutritional Information

Calories:107 kcal

Carbohydrate:13 g

Fat:5 g

Dietary Fiber:5 g

Protein:4 g

Saturated Fat:1 g

Sodium:340 mg

Sugar:5 g

Unsaturated Fat:0 g

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

0.5 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

Instructions

Step 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
Step 2
Preheat the grill for high heat.
Step 3
Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.