Eggplant Mixed Grill

Eggplant Mixed Grill

73
kelcampbell 67

"A super yummy way to grill veggies."

Ingredients

2 h 30 m {{adjustedServings}} servings 107 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

73
  1. 116 Ratings

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This is the best marinade I've found for roasted or grilled veggies. The suggested veggies can easily be substituted with your own favorites. We tried it with zucchini, yellow squash, bell peppe...

What a terrific and versatile recipe! I've been making an effort to eat better, so I searched for a new way to make veggies. They were awesome! I used eggplant, zucchini, green bell pepper, ...

This recipe name should be changed to "Veggie Mixed Grill" - it's a great marinade for any vegetables that you can grill. I used summer squash, zucchini, sweet onion, broccoli and red pepper an...