Eggplant Mixed Grill

Ingredients

• 0.8 pound asparagus spears 
• 1 tablespoon balsamic vinegar 
• 0.5 teaspoon pepper black
• 12  cremini mushroom caps 
• 1 pound eggplant ()
• 2 tablespoons basil fresh chopped
• 2 tablespoons parsley fresh chopped
• 6  garlic cloves minced
• 1 teaspoon kosher salt 
• 2 tablespoons olive oil 
• 2 tablespoons oregano fresh chopped
• 1  bell pepper red cut into 6 wedges
• 1  onion red
• 1  bell pepper yellow cut into 6 wedges

Equipment

• grill
• ziploc bags

Directions

1. Combine the first 8 ingredients in an extra-large zip-top plastic bag.
2. Cut onion into 6 wedges, leaving root end intact.
3. Add onion and next 5 ingredients (onion through yellow bell pepper) to bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
4. Prepare grill.
5. Remove vegetables from bag.
6. Place vegetables on a grill rack coated with cooking spray; grill 6 minutes on each side or until tender.