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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 courgettes, sliced, chargrilled
- 1 eggplant, 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
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 120cal
-
Kilojoules 500kJ
-
Protein 2g
-
Total fat 10g
-
–Saturated fat 2g
-
Carbohydrates 5g
-
–Sugars 5g
-
Dietary fibre 2g
-
Sodium 290mg
-
Calcium 30mg
-
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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