Barbecued asparagus and eggplant
Serves: 4
Time to make: 10 mins
Total cost: $6.00 / $1.50 per serve
(at time of publication)
Ingredients
- 2 bunches asparagus, trimmed
- 1 medium eggplant, trimmed, cut in 1.5cm slices
- spray oil
- 1 tablespoon balsamic or white vinegar
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Instructions
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 56cal
-
Kilojoules 230kJ
-
Protein 3g
-
Total fat 3g
-
–Saturated fat 1g
-
Carbohydrates 5g
-
–Sugars 4g
-
Dietary fibre 3g
-
Sodium 10mg
-
Calcium 40mg
-
Iron 0.5mg
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.
