Barbecue vegetable medley
Serves: 4
Time to make: 25 mins
Total cost: $23.08 / $5.77 per serve
(at time of publication)
Ingredients
- Sauce
- 300ml reduced-fat sour cream
- ⅓ cup sun-dried tomatoes in water, roughly chopped
- olive spray oil
- 2 medium eggplants, trimmed, thinly sliced lengthways
- 8 large flat mushrooms
- 2 bunches asparagus, trimmed
- 2 red capsicums, deseeded, quartered
- 2 tablespoons finely chopped fresh chives
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Instructions
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 249cal
-
Kilojoules 1040kJ
-
Protein 11g
-
Total fat 16g
-
–Saturated fat 7g
-
Carbohydrates 15g
-
–Sugars 12g
-
Dietary fibre 7g
-
Sodium 150mg
-
Calcium 140mg
-
Iron 1.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
