(at time of publication)
- 1 eggplantaubergineX
- 1 ½ red capsicums
- 2 yellow capsicums
- 1 red onion
- olive oil spray
1 Preheat oven to 200ºC. Slice eggplant, capsicums and onion. Place on a large greased baking tray or in a grilling rack. Spray liberally with oil.
2 Cook vegetables until chargrilled. When cool, place in a sealed container and store in fridge.
Nutrition Info (per serve)
Total fat 2g
–Saturated fat 0g
Dietary fibre 3g
These veges keep well in the fridge for up to 4 days in a sealed container.
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