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
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.
Photographer: Dreamstime.com
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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