Eggplant Mixed Grill


A super yummy way to grill veggies.

close up view of Eggplant Mixed Grill with grilled peppers, asparagus, and onions with a fork in a bowl and on a plate
Prep Time:
15 mins
Cook Time:
12 mins
Additional Time:
2 hrs 3 mins
Total Time:
2 hrs 30 mins
6 servings


  • 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 kosher salt

  • ½ teaspoon black pepper

  • 6 cloves garlic, minced

  • 1 red onion, cut into wedges

  • 18 spears fresh asparagus, trimmed

  • 12 crimini mushrooms, stems removed

  • 1 (1 pound) eggplant, sliced into 1/4 inch rounds

  • 1 red bell pepper, cut into wedges

  • 1 yellow bell pepper, cut into wedges


  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.

Nutrition Facts (per serving)

107 Calories
5g Fat
13g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 107
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 340mg 15%
Total Carbohydrate 13g 5%
Dietary Fiber 5g 19%
Total Sugars 5g
Protein 4g
Vitamin C 71mg 356%
Calcium 43mg 3%
Iron 2mg 11%
Potassium 414mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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