Barbecued asparagus and eggplant

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: iStockphoto.com

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Serves: 4

Time to make: 10 mins

Ingredients

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2 bunches asparagus, trimmed
1 medium eggplantaubergineX, trimmed, cut in 1.5cm slices
spray oil
1 tablespoon balsamic or white vinegar

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Instructions

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1 Heat barbecue. Spray asparagus and sliced eggplant with oil. Cook for 4-5 minutes, turning once, or until cooked. Place on a serving platter and drizzle with vinegar.

Serve as part of this three-course meal for four, cooked entirely on the barbecue!

Entrée: Prawn and scallop skewers
Main: Beef with artichoke and pea salsa
Vege side dishes: Barbecued asparagus and eggplant, Cumin potatoes with dill sour cream
Dessert: Warm fruit parcels with lemon sorbet

Nutrition Info (per serve)

Calories 56 cal

Kilojoules 230 kJ

Protein 3 g

Total fat 3 g

Saturated fat 1 g

Carbohydrates 5 g

Sugar 4 g

Dietary fibre 3 g

Sodium 10 mg

Calcium 40 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.

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