Aubergine mixed grill

    2 hours 12 min

    A delicious way to barbecue veggies.

    112 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh oregano
    • 2 tablespoons chopped fresh basil
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 6 cloves garlic, minced
    • 1 red onion, cut into wedges
    • 18 spears fresh asparagus, trimmed
    • 12 crimini mushrooms, stems removed
    • 455g (16 oz) sliced aubergine, cut into .5cm (1/4 in) thick rounds
    • 1 red pepper, cut into wedges
    • 1 yellow pepper, cut into wedges

    Prep:2hr  ›  Cook:12min  ›  Ready in:2hr12min 

    1. In a large resealable plastic freezer bag, mix the olive oil, parsley, oregano, basil, vinegar, salt, pepper and garlic.
    2. Place the onion, asparagus, mushrooms, aubergine, red pepper and yellow pepper into the bag. Seal, and marinate at least 2 hours in the fridge.
    3. Preheat the barbecue for high heat.
    4. Lightly oil cooking grate. Cook the vegetables 6 minutes on each side, until tender.

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    Average global rating:

    Reviews in English (85)


    This is the best marinade I've found for roasted or grilled veggies. The suggested veggies can easily be substituted with your own favorites. We tried it with zucchini, yellow squash, bell pepper, crimini mushrooms and tomato. Yum!  -  30 May 2005  (Review from Allrecipes US | Canada)


    What a terrific and versatile recipe! I've been making an effort to eat better, so I searched for a new way to make veggies. They were awesome! I used eggplant, zucchini, green bell pepper, vidalia onion and sliced roma tomatoes. I didn't have fresh herbs, so I used one tsp. each of dried oregano, basil and parsley. I only had two small cloves of garlic, so I used them with some garlic powder. I also added a little white sugar. I used a grill basket and it worked out perfectly. I served the veggies with marinated grilled salmon and they complemented eachother perfectly! The only problem was that the eggplant looked very turned a brown-black color, but it tasted fine. It must be something I did. I will definately make this again and again. Thank you!  -  16 Jun 2005  (Review from Allrecipes US | Canada)


    This recipe name should be changed to "Veggie Mixed Grill" - it's a great marinade for any vegetables that you can grill. I used summer squash, zucchini, sweet onion, broccoli and red pepper and everyone loved it!  -  18 Aug 2006  (Review from Allrecipes US | Canada)