Feeds 6

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 salt
½ 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 5mm (¼ in) thick rounds
1 red pepper, cut into wedges
1 yellow pepper, cut into wedges

Method

In a large resealable plastic freezer bag, mix the olive oil, parsley, oregano, basil, vinegar, salt, pepper and garlic.

Place the onion, asparagus, mushrooms, aubergine, red pepper and yellow pepper into the bag. Seal and marinate for at least two hours in the fridge.

Preheat the barbecue for a high heat.

Lightly oil the cooking grate, cook the vegetables for six minutes on each side, until tender, and enjoy!