Mixed Vegetable Grill

  • 19saves
  • 2hours22min

A delicious way to serve veggies straight from the barbecue as a vegetarian meal or as an accompaniment with other cooked meats, poultry or fish.

kelcampbell

Ingredients

Serves: 6 

  • 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 salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 cloves garlic, crushed
  • 1 red onion, cut into 6 wedges
  • 18 spears fresh asparagus, trimmed
  • 12 flat mushrooms, stems removed
  • 500g sliced eggplant, cut into 5mm thick rounds
  • 1 each red and yellow capsicum, halved, seeds removed and cut into large pieces

Directions

Preparation:10min  ›  Cook:12min  ›  Extra time:2hours marinating  ›  Ready in:2hours22min 

  1. In a large resealable plastic freezer bag, mix the olive oil, parsley, oregano, basil, vinegar, salt, pepper and garlic.
  2. Place the onion, asparagus, mushrooms, eggplant and capsicums into the bag. Seal, shake gently to distribute the marinade and set aside at least 2 hours in the refrigerator.
  3. Preheat the barbecue for high heat.
  4. Lightly oil cooking flat plate. Cook the vegetables 6 minutes on each side or until tender.

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- 09 Jun 2012

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