Back to:
Eggplant Mixed Grill
Print
AUSTRALIA | NZ
Eggplant Mixed Grill
Recipe by:
kelcampbell
|
Photo by:
Allrecipes
EASY
Ready in
2 hours 12 mins
Reviews
(
0
) |
Tweaks
(
0
)
Added to favourites by 5 cooks
Prep:
2 hours
Cook:
12 mins
Serves:
6
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.
Recipe provided by:
Allrecipes
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 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 5cm thick rounds
1 each red and yellow capsicum, halved, seeds removed and cut into large pieces
Preparation method
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.
My Review:
ALL RIGHTS RESERVED © 2010 Allrecipes.com
Printed from Allrecipes.com.au
2/09/2010