A great dish that you may find all your guests would like more of even though it is very simple to prepare and cook.
Ingredients
1 Red Onion Cut Into Wedges
18 Spears Fresh Asparagus Trimmed
12 Crimini Mushrooms Cleaned And Stems Removed
1 (450gram) Eggplant Sliced Into ¼ Inch Rounds
1 Red Bell Pepper Seeded And Cut Into Wedges
1 Yellow Bell Pepper Seeded And Cut Into Wedges
2 Tablespoons Olive Oil
2 Tablespoons Fresh Parsley Chopped
2 Tablespoons Fresh Oregano Chopped
2 Tablespoons Fresh Basil Chopped
1 Tablespoon Balsamic Vinegar
1 Teaspoon Salt
½ Teaspoon Freshly Ground Black Pepper
6 Garlic Cloves Minced
Instructions
1. In a large bowl combine together the olive oil, fresh parsley, oregano, basil, balsamic vinegar,salt, black pepper and garlic. Then pour into a large resealable bag. Then into this place all the eggplant slices, wedges of red and yellow pepper, asparagus spears, mushrooms and onion wedges.
2. Seal the bag and turn over several times to ensure that all the vegetables have been coated in themarinade. Now place the bag in the refrigerator and leave there for 2 hours. It is important that whilst the vegetables are marinating in the sauce that you turn the bag over occasionally to ensure that all sides of the vegetables are coated in the marinade.
3. When the barbecue is heated up lightly oil the grill before then removing the vegetables fromthe bag and placing them on the barbecue. Cook these vegetables for 12 minutes. Half way through this time make sure that you turn the vegetables over to ensure that they are cooked through evenly. As soon as the vegetables are tender place on a clean plate and serve them to your hungry guests.
