Barbecued asparagus and eggplant
Reviewed by our expert panelServes: 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
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.
Photographer: iStockphoto.com
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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