Eggplant Mixed Grill Recipe -
Eggplant Mixed Grill Recipe
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Eggplant Mixed Grill

Recipe by  

"A super yummy way to grill veggies."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    12 mins

    2 hrs 30 mins


  1. In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
  2. Preheat the grill for high heat.
  3. Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 30, 2005

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!

Most Helpful Critical Review
Jun 06, 2011

More like a 3.5... i used eggplant, zucchini, and yellow bell peppers as well as a sweet onion and white button mushrooms. Really good. Took at least 20 minutes to cook, if not longer.

Jun 16, 2005

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 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!

Aug 18, 2006

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!

Jul 20, 2006

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!

Jul 08, 2006

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!!!!!!

Jul 23, 2005

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'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.

Jun 27, 2004

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!!


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  • Calories
  • 107 kcal
  • 5%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 340 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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