Grilled Veggies and eggplant Recipe

Don’t let the long list of ingredients put you off - this recipe adapted from All Recipes is so incredibly easy to put together.

The perfect side dish to go with a family dinner or your annual barbecue, the simple marinade brings together a mix of aromatic herbs that really brings the veg to life.

So fresh and delicious, it’ll soon become a family favourite.


Nutritional content

Servings: 6 people

Cook time: 30 minutes

Marinating time: 2 hours

Calories

107kcal


Total Fat

4.9g 8%

Carbs

13.3g 4%

Sugars

5.1g

Protein

4.3g 9%

Sodium

340.4mg 14%

Fiber

5.4g 22%

Ingredients

2 tbsp olive oil

2 tbsp parsley, chopped

2 tbsp oregano, chopped

2 tbsp basil, chopped

1 tbsp balsamic vinegar

1 tsp salt

1/2 tsp pepper

6 cloves garlic, minced

1 red onion, cut into wedges

18 spears asparagus, trimmed

12 mushrooms

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

1 red bell pepper, cut into wedges

1 yellow bell pepper, cut into wedges

Preparation


  1. In a resealable bag, mix the oil, herbs, vinegar, seasoning and garlic.

  2. Add in the veg, seal the bag, and place it in the fridge to marinate for around 2 hours, turning everything occasionally.

  3. Once the veg is ready, preheat the grill on high heat.

  4. Lightly oil the grill grate, then cook the veg pieces for around 6 minutes on each side until everything’s tender.

  5. Throw it all into a bowl and serve while warm.



Tips

To store: Once the vegetables are fully cool, put them in an airtight container and keep them in the fridge for up to 3 days.