Mixed Vegetable Grill

    (130)
    2 hours 22 minutes

    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.


    113 people made this

    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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    Reviews and Ratings
    Global Ratings:
    (130)

    Reviews in English (80)

    by
    2

     -  09 Jun 2012

    by
    64

    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 pepper, crimini mushrooms and tomato. Yum!  -  30 May 2005  (Review from Allrecipes USA and Canada)

    by
    44

    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, vidalia onion and sliced roma tomatoes. I didn't have fresh herbs, so I used one tsp. each of dried oregano, basil and parsley. I only had two small cloves of garlic, so I used them with some garlic powder. I also added a little white sugar. I used a grill basket and it worked out perfectly. I served the veggies with marinated grilled salmon and they complemented eachother perfectly! The only problem was that the eggplant looked very unappetizing...it turned a brown-black color, but it tasted fine. It must be something I did. I will definately make this again and again. Thank you!  -  16 Jun 2005  (Review from Allrecipes USA and Canada)

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