Chargrilled vegetables
Serves: 5 (makes 5 cups)
Time to make: 10 mins , plus cooking and cooling
Hands-on time: 10 mins
Total cost: $5.00 / $1.00 per serve
(at time of publication)
Ingredients
- 1 eggplant
- 1 ½ red capsicums
- 2 yellow capsicums
- 1 red onion
- olive spray oil
Log In or Sign Up to save this recipe to your shopping list.
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
-
Protein 2g
-
Total fat 2g
-
–Saturated fat 0g
-
Carbohydrates 10g
-
–Sugars 6g
-
Dietary fibre 3g
-
Sodium 10mg
-
Calcium 20mg
-
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.
