Chargrilled vegetables with mustard dressing

Chargrilled vegetables with mustard dressing are the ultimate, flavourful side dish.

Serves: 6

Time to make: 20 mins

Ingredients

1 red capsicum, chargrilled
1 yellow capsicum, chargrilled
2 courgettezucchiniXszucchini, summer squashX, sliced, chargrilled
1 eggplantaubergineX, sliced, chargrilled
Dressing
1 tablespoon Dijon mustard (see tip)
1 tablespoon wholegrain mustard (see tip)
2 teaspoons sherry vinegar (see tip)
½ teaspoon sea salt
4 tablespoons olive oil
black pepper, to season
2 tablespoons torn fresh basil

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Instructions

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1 Cut chargrilled capsicums in bite-sized slices and arrange on a serving dish with courgettes and eggplant.

2 To make dressing, mix mustards together with vinegar, salt and oil. Pour over vegetables. Season with pepper and scatter with fresh basil to serve.

Variations

Make it gluten free Check mustard and vinegar are gluten free

HFG tip

To chargrill vegetables, cook them over a high heat on a griddle pan or barbecue grill.

Nutrition Info (per serve)

Calories 120 cal

Kilojoules 500 kJ

Protein 2 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 5 g

Sugar 5 g

Dietary fibre 2 g

Sodium 290 mg

Calcium 30 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.