Eggplant Mixed Grill

• 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
• 1/2 teaspoon black pepper
• 6 garlic cloves, minced
• 1 red onion
• 18 asparagus spears (about 3/4 pound)
• 12 cremini mushroom caps
• 1 (1-pound) eggplant, cut crosswise into 16 (1/4-inch-thick) slices
• 1 red bell pepper, cut into 6 wedges
• 1 yellow bell pepper, cut into 6 wedges
• Cooking spray

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

olive oil, parsley, fresh oregano, fresh basil, balsamic vinegar, kosher salt, black pepper, garlic, red onion, mushroom caps, eggplant, red bell pepper, yellow bell pepper, cooking spray

Taken from www.myrecipes.com/recipe/eggplant-mixed-grill (may not work)