"A super yummy way to grill veggies." — kelcampbell
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chopped fresh parsley
chopped fresh oregano
chopped fresh basil
red onion, cut into wedges
fresh asparagus, trimmed
crimini mushrooms, stems removed
1 (1 pound)
eggplant, sliced into 1/4 inch rounds
red bell pepper, cut into wedges
yellow bell pepper, cut into wedges
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!
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!
This recipe name should be changed to "Veggie Mixed Grill" - it's a great marinade for any vegetables that you can grill. I used summer squash, zucchini, sweet onion, broccoli and red pepper and everyone loved it!
I tried this recipe "as is" and it was wonderful! I was a little worried that there wouldn't be enough oil and vinegar, but by the time it had all marinated for two hours it was perfect. The fresh herbs were great, a wonderful way to cook fresh veggies in the summer! Definitely need a grill basket!
It was a huge hit for the 4th bbq. Next time I will add more eggplants since they soak up the marinade so well and are absolutely delicious!!!!!!
My husband made this dish with grilled tuna fillets and tiger prawn shrimp. He made asparagus, red & yellow bell peppers, baby portabella mushrooms, red onions, and eggplant. Instead of grilling, he sauted them in a huge wok....you'll need a really big pan if you use the original portion scale. Anyway we both loved how it turned out. Like one of the other reviewers, the eggplant did turn black while cooking. It wasn't very appealing to look at but it was probably the most flavorful eggplant i've ever had. We'll definitely use this one again.
fabulous!! I grilled them in a grill basket which made it very easy. Make a big batch because this is great cold, too. A winner!!
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant Mixed Grill
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 44
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