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

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