Barbecue vegetable medley

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: Jeremy Simons

Save to favs/meal planning

See favs

Fire up the barbecue for this vibrant delight, a delicious way to enjoy 5+ serves of vegies in one meal!

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

Sauce
300ml reduced-fat sour cream
⅓ cup sun-dried tomatoes in water, roughly chopped

olive spray oil
2 medium eggplantaubergineXs, trimmed, thinly sliced lengthways
8 large flat mushrooms
2 bunches asparagus, trimmed
2 red capsicums, deseeded, quartered
2 tablespoons finely chopped fresh chives

Instructions

Stay Awake

1 To make sauce, use a stick blender or food processor to blend sour cream and tomatoes until well combined. Place in a bowl. Cover and refrigerate until needed.

2 Heat a barbecue hotplate to a medium heat. Spray both sides of eggplant slices with oil. Cook for 2-3 minutes on each side or until golden and tender. Transfer to a large plate. Cover to keep warm.

3 Spray mushrooms, asparagus and capsicum with oil. Cook mushrooms for 3-4 minutes on each side or until tender and golden. Transfer to a large plate. Cook asparagus and capsicum for 2 minutes on each side or until tender.

4 Layer 1 eggplant slice, mushroom, asparagus and capsicum on each serving plate. Repeat another vegetable layer. Top with a dollop of sauce and sprinkle with chives. Serve immediately.

Nutrition Info (per serve)

Calories 249 cal

Kilojoules 1040 kJ

Protein 11 g

Total fat 16 g

Saturated fat 7 g

Carbohydrates 15 g

Sugar 12 g

Dietary fibre 7 g

Sodium 150 mg

Calcium 140 mg

Iron 1.5 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.

Save to favs/meal planning

See favs PRINT