How to Make Eggplant Mixed Grill - A Step-by-Step Guide

Eggplant mixed grill is a delicious and versatile dish that can be enjoyed as a main course or as a side dish. This recipe combines the flavors of smoky grilled eggplant, zucchini, and bell peppers with tangy balsamic vinaigrette and savory herbs. The result is a colorful and flavorful medley of grilled vegetables that is sure to please even the most discerning palates.

One of the best things about this recipe is its simplicity. With just a few basic ingredients and minimal preparatio...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Additional Time: 2 hrs 3 mins
  • Total Time: 2 hrs 30 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    107 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Sodium: 340mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 5g
    • Total Sugars: 5g
    • Protein: 4g
    • Vitamin C: 71mg
    • Calcium: 43mg
    • Iron: 2mg
    • Potassium: 414mg