Ingredients
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1/2 cup olive oil
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3 tbsp red wine vinegar
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1/4 cup chopped dill
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1/4 cup chopped parsley
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3 cloves garlic, minced
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2 medium red onions
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2 red bell peppers
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2 yellow bell peppers
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2 medium zucchini
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2 small eggplants (about 1 lb each)
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2 (8 oz) pkgs whole baby bella mushrooms
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4 metal skewers
Steps
1
Set grill or grill pan to medium-high. In medium bowl, whisk together the oil, vinegar, dill, parsley, and garlic. Season with salt and pepper. Set aside.
2
Cut the onions into ¼-inch-round slices. Cut the bell peppers in half lengthwise. Discard stems and seeds. Transfer onion slices and pepper halves to a large rimmed baking sheet.
3
Cut the zucchini and eggplants at an angle into ½-inch-thick slices and add to baking sheet. Trim ends of the mushrooms and thread mushrooms onto skewers, about 7–8 on each. Transfer skewers to baking sheet. Drizzle vegetables with 2 tbsp vinaigrette mixture and season with salt and pepper.
4
Place mushroom skewers on the grill. Cook 8–9 min., until mushrooms are slightly charred and softened, turning every 2 min. Transfer to baking sheet.
5
Add onions and peppers to grill, peppers skin-side up. Cook 4–5 min. per side. Add zucchini and eggplants and cook 3–4 min. per side. Transfer cooked vegetables to baking sheet and toss with remaining marinade. Let vegetables sit at least 10 min. before serving, or store in the refrigerator to use throughout the week.
