Eggplant Mixed Grill

A super yummy way to grill veggies.

Step: 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

Step: 2

Preheat the grill for high heat.

Step: 3

Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.

Per Serving: 107 calories; protein 4.3g; carbohydrates 13.3g; fat 4.9g; sodium 340.4mg.

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