Mixed Vegetable Grill
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Kim's Cooking Now!
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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.
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
Extra time:2hours marinating ›
- In a large resealable plastic freezer bag, mix the olive oil, parsley, oregano, basil, vinegar, salt, pepper and garlic.
- 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.
- Preheat the barbecue for high heat.
- Lightly oil cooking flat plate. Cook the vegetables 6 minutes on each side or until tender.
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