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purple eggplant at market - rilled eggplant recipe - veggie bowl - alignlife

Grilled Eggplant Veggie Bowl

  • Total Time: 2 hours 30 minutes
  • Yield: 6
  • Diet: Vegetarian




  • 2 Tbsp olive oil
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh oregano
  • 2 Tbsp chopped fresh basil
  • 1 Tbsp balsamic vinegar
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 6 cloves garlic, minced

Veggie Bowl Mix

  • 1 (1 pound) eggplant (sliced into ¼ inch rounds)
  • 1 red bell pepper (cut into wedges)
  • 12 baby portobello mushrooms
  • 1 yellow squash (sliced into ¼ inch rounds)
  • ¼ cup feta cheese (optional to sprinkle on top)

Optional Veggie Swaps and Add-Ins

  • 2 orange or yellow bell peppers (cut into wedges)
  • 18 spears fresh asparagus (trimmed)
  • 1 red onion (cut into wedges)



  1. In a small bowl, whisk the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic together to make the marinade.
  2. Place the cut and washed eggplants plus the veggies of your choice in a large resealable plastic bag. Pour marinade over vegetables and seal the bag.
  3. Toss vegetables in the marinade until evenly coated inside the bag.
  4. Place in the refrigerator to marinate for 2 hours, turning occasionally.


Preheat the grill for high heat. Lightly oil the grill grate and grill the vegetables for 6 minutes on each side or until tender. It doesn’t take long for eggplant and other vegetables to cook when sliced.


Top with a sprinkling of feta cheese (optional) and serve warm.

  • Prep Time: 2:15
  • Cook Time: 15
  • Category: Dinner
  • Cuisine: American

Keywords: eggplant, vegetarian bowl, yellow squash, red peppers, asparagus, onions, mushrooms