Mixed grill with eggplant


A delicious way to prepare vegetables on the barbecue.

Ingredients (Servings: 6 )

2 tablespoons olive oil

2 tablespoons chopped fresh parsley

2 tablespoons choped fresh oregano

2 tablespoons chped fresh basil

1 tablespoon balsamic vinegar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

6 minced cloves garlic

1 red onion, cut into pieces

18 fresh asparagus

12 mushrooms

455 g eggplant, sliced ​​5 cm

1 red pepper, cut into pieces

1 yellow pepper, cut into pieces


In a large resealable freezer bag mix the olive oil, parsley, oregano, basil, garlic, balsamic vinegar, salt and pepper.

Add the onion, asparagus, mushrooms, eggplant, red and yellow peppers.

Close the bag and let marinate in the refrigerator for 2 hours.

Preheat barbecue.

Grease The Black Pottery bowl lightly with oil.

Roast the vegetables 6 minutes per side until cooked.