Eggplant Mixed Grill

Name: Eggplant Mixed Grill
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 18 spears fresh asparagus, trimmed; 1 Tbsp balsamic vinegar; 1 teaspoons black pepper; 12 crimini mushrooms, stems removed; 454 grams eggplant, sliced into 1/4 inch rounds; 2 Tbsps chopped fresh basil; 2 Tbsps chopped fresh parsley; 6 cloves garlic, minced; 1 teaspoon kosher salt; 2 Tbsps olive oil; 2 Tbsps chopped fresh oregano; 1 red bell pepper, cut into wedges; 1 red onion, cut into wedges; 1 yellow bell pepper, cut into wedges

Eggplant Mixed Grill requires around 2 hours and 30 minutes from start to finish. One serving contains 110 calories, 4g of protein, and 5g of fat. This gluten free, primal, and whole 30 recipe serves 6. 132 people found this recipe to be flavorful and satisfying. Head to the store and pick up olive oil, balsamic vinegar, pepper, and a few other things to make it today. It works well as a side dish.

Instructions

In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic.

Ingredients you will need

Kosher Salt

Olive Oil

Oregano

Parsley

Vinegar

Garlic

Pepper

Basil

Equipment you will use

Ziploc Bags

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

Ingredients you will need

Yellow Pepper