

Chargrilled vegetables
(at time of publication)
Ingredients
- 1 eggplantaubergineX
- 1 ½ red capsicums
- 2 yellow capsicums
- 1 red onion
- olive spray oil
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Instructions
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 55cal
-
Kilojoules 230kJ
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Protein 2g
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Total fat 2g
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–Saturated fat 0g
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Carbohydrates 10g
-
–Sugars 6g
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Dietary fibre 3g
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Sodium 10mg
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Calcium 20mg
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Iron 0.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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