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.
Servings: 6 people
Cook time: 30 minutes
Marinating time: 2 hours
● 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
In a resealable bag, mix the oil, herbs, vinegar, seasoning and garlic.
Add in the veg, seal the bag, and place it in the fridge to marinate for around 2 hours, turning everything occasionally.
Once the veg is ready, preheat the grill on high heat.
Lightly oil the grill grate, then cook the veg pieces for around 6 minutes on each side until everything’s tender.
Throw it all into a bowl and serve while warm.
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.