Description
A super yummy way to grill veggies.
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
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 2 hrs 30 mins
Servings: 6