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
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.
Grease The Black Pottery bowl lightly with oil.
Roast the vegetables 6 minutes per side until cooked.