Thai roasted vegetables

Serves: 8

Time to make: 1 hr 15 mins

Hands-on time: 15 mins

Ingredients

2 red onions, cut in wedges
2 red capsicums, cut in chunks
2 yellow capsicums, cut in chunks
2 kumarasweet-potatoX, peeled, cut in chunks
1 eggplantaubergineX, sliced
200ml vegetable stock made with 200ml boiling water and 3 teaspoons stock powder
spray oil
5 medium tomatoes
Dressing
3 kaffir lime leaves, finely chopped
1 red chilli, deseeded, diced
1 stalk lemongrass, bruised, chopped
1 cup fresh coriandercilantroX
2cm-piece fresh ginger, peeled, chopped
2 cloves garlic, crushed
6 tablespoons oil
2 tablespoons salt-reduced soy sauce

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Instructions

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1 Preheat oven to 200ºC. Line a large roasting tin with greaseproof paper. Add onions, capsicums, kumara and eggplant. Pour stock over. Spray with oil.

2 Roast vegetables for 45 minutes, turning until softened and lightly charred. Add tomatoes and cook for 15 more minutes.

3 To make dressing, place all ingredients in a blender and whizz until smooth. Season. Arrange vegetables on a serving platter, drizzle dressing over and toss lightly to serve.

Variations

Make it gluten free: Use gluten-free varieties of stock and soy sauce.

Nutrition Info (per serve)

Calories 189 cal

Kilojoules 790 kJ

Protein 3 g

Total fat 12 g

Saturated fat 1 g

Carbohydrates 15 g

Sugar 9 g

Dietary fibre 4 g

Sodium 220 mg

Calcium 30 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.