Eggplant
Eggplant Mixed Grill
A super yummy way to grill veggies.
Ingreadient
- 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
Direction
- 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
- Preheat the grill for high heat.
- Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.
Popular Recipes
Decadent Cheesecake Cups
Personal cheesecakes topped with decadent ganache and a b...
Simple Strawberry Syrup
Use this strawberry syrup to make natural-flavored bevera...
Mulled Cranberry Apple Cider
Mulled cranberry apple cider is a comforting sipper on a ...
Taco Slaw
A great cabbage slaw for tacos. The local taco truck serv...
Penne with Sausage and Broccoli Rabe
Hot Italian sausage with broccoli rabe sauteed and served...
Chocolate-Covered Strawberries
These chocolate-covered strawberries are made with the si...
Vanilla-Peach Preserves
Vanilla-peach preserves are so simple yet so comforting.
Daily Newsletter
Get all the top stories from Blogs to keep track.