I recently read an article about the advantages of macadamia nuts for your health, so I thought I’d share one of my all-time favorite dishes that incorporates them with grilled tuna. A wonderful, healthy summer recipe!
| Prep Time: | 15 mins |
| Cook Time: | 12 mins |
| Additional Time: | 2 hrs 3 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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 kosher salt
- ½ teaspoon black pepper
- 6 cloves garlic, minced
- 1 red onion, cut into wedges
- 18 spears fresh asparagus, trimmed
- 12 crimini mushrooms, stems removed
- 1 (1 pound) eggplant, sliced into 1/4 inch rounds
- 1 red bell pepper, cut into wedges
- 1 yellow bell pepper, cut into wedges
Instructions
- In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. 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
- Preheat the grill for high heat.
- Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.
Reviews
I dont know if it was the fresh asparagus that was picked this morning, the fresh herbs, or the perfect eggplant, but this was absolutely delicious! Me and my husband were looking for a good recipe for the grill and found this. We eat alot of vegan recipes and when we made this, I was a little more generous on the olive oil and balsamic. I did also take the other reviews into consideration and grilled the veggies closer to 20 mins, constantly stirring.
I’m not a big fan of eggplant, but this dish was amazing. I plan on using this marinade on a lot more than just this veggie medley! I also swapped out some veggies for what I already had on hand. Summer squash as half moons and green beans cut to 1.5-2″ pieces added great flavor. I 100% recommend this recipe!
We’ve been grilling veggies since my daughter announced she was going to be a vegetarian 30 year ago. It’s a great way to cook veggies. (Her phase lasted three year maybe, but we still grill veggies.) I did not feel the marinading and extra herbs and all the rest changed the outcome at all. Just put them all in a bowl, coat with olive oil, garlic salt & powder, pepper, rosemary, and Italian seasoning, and put them on the grill. And the idea you can grill some of those items on high @ six minutes a side and get them done is ludicrous. It takes much longer, and they need to be turned often to keep from charring or caramelizing.
no changes, came out wonderful
I followed this recipe exactly and skewered eggplants, onions, mushrooms and bell peppers after marinating them for 6 hours. they turned out amazing! I loved the fresh ingredients and will definitely be making this again!
As everyone said. This is simple but amazing. I doubled the oil and vinegar. I baked mine in the oven at 400 for the same amount of time on the grill. I added sweet potatoes (had to cook 15 minutes ahead to finish all veggies at the same time. Also will replace cauliflower for the asparagus next time. Based upon my experience, I would only use the yellow papers. Putting the mushrooms on at the same time made them get a great deep coating. This was so good that the two people I made it for at the entire recipe.
I love roasted vegetables so I knew I would like this. I only had eggplants and zucchinis, so that is what I used. Depending on how thick you slice the veggies they can take from 3 to 6 minutes per side over medium heat.
An instant favorite! I used eggplant, zucchini, red peppers, onions and asparagus. So easy to make.
This was really good. The method works very well. Marinating the veggies beforehand is excellent. Thank you for the recipe.
Have made this multiple times over the years with various combinations of vegetables. It is now the only marinade I use when grilling vegetables. The combination of herbs pairs well with a wide variety of veggies, including zucchini.
I used too much oil, but also didn’t follow the recipe totally. Dilute with some water.
This was delicious and easy to make. I cut the vegetables and sauted them in my electric frying pan. These were a big hit with my guests.
This was delicious, this is the perfect way to get your grilled veggies. The only thing is that I doubled all the marinade ingredients for the amount of veggies the recipe calls for as I was afraid they would lack taste. It turned out very good. Also, I didn’t use a plastic bag, I just tossed everything in a bowl and covered it while I left it in the fridge for two hours. Save the planet, don’t use plastic bags!
Not that flavorful.
This really is good, and equally good cold the next day. Use smaller, skinny eggplants instead of big round ones – for ease in marinating, cooking, etc. Double the oil and vinegar. I baked in oven at 325 for 15 minutes and then finished them under the broiler for 6 minutes – but watch closely.
Awsome. Lots of flavours!
My favorite, yummy
Wow. Very good. Added a bit more oil and vinegar due to volume of vegetables. Delicious.
Absolutely amazing. Used it many times now and will many times again.
Very good!
Very good grilled vegetables. You could use any veggie really.. the secret is in the oil, vinegar, and herbs because that’s what makes these grilled vegetables taste so great. I’ve made this several times now with lots of different veggies and the family loves it.