Eggplant Mixed Grill

Ingredients

• 18  spears asparagus fresh trimmed
• 1 tablespoon balsamic vinegar 
• 0.5 teaspoon pepper black
• 12  crimini mushrooms 
• 1 pound eggplant sliced into 1/4 inch rounds
• 2 tablespoons basil fresh chopped
• 2 tablespoons parsley fresh chopped
• 6 cloves garlic minced
• 1 teaspoon kosher salt 
• 2 tablespoons olive oil 
• 2 tablespoons oregano fresh chopped
• 1  bell pepper red cut into wedges
• 1  onion red cut into wedges
• 1  bell pepper yellow cut into wedges

Equipment

• grill
• ziploc bags

Directions

1. In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic.
2. 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
3. Preheat the grill for high heat.
4. Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.