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

More weights & measures

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

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.

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