Mixed Vegetable Grill

[Guest guest]

Mixed Vegetable Grill

 

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 6 cloves garlic, minced

1 red onion, cut into wedges

18 spears fresh asparagus, trimmed

12 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

 

 

 

Directions:

1. In a large resealable plastic bag, mix the olive oil, parsley,

oregano, basil, vinegar, kosher salt, 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

2. Preheat the grill for high heat.

3. Lightly oil the grill grate. Grill the vegetables 6 minutes on each

side, until tender.

 

 

Rather than a outdoor grill, I used my Panini grill and grilled both

sides at the same time. You could also use a George Foreman grill.

 

I've also cut up the veggie into smaller pieces and put the veggies on

kabob metal stick and baked them in the oven or just spread out single layer

on a sprayed baking sheet. This is very versatile. Great served with

some basmati rice. Doing it either of these two methods, you can enjoy

this recipe year around.

[Guest guest]

This sounds yummy, and I've got all three of these herbs growing!

Judy (JAPatrick)