Chargrilled vegetables

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Dreamstime.com

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Serves: 5 (makes 5 cups)

Time to make: 10 mins , plus cooking and cooling

Hands-on time: 10 mins

Ingredients

More weights & measures

1 eggplantaubergineX

1 ½ red capsicums

2 yellow capsicums

1 red onion

olive spray oil

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Instructions

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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.

This mix is used in the Tasty vege hotpot and Ratatouille-topped jacket potato recipes.

HFG tip

These veges keep well in the fridge for up to 4 days in a sealed container.

Nutrition Info (per serve)

Calories 55 cal

Kilojoules 230 kJ

Protein 2 g

Total fat 2 g

Saturated fat 0 g

Carbohydrates 10 g

Sugar 6 g

Dietary fibre 3 g

Sodium 10 mg

Calcium 20 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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