Thai roasted vegetables
Serves: 8
Time to make: 1 hr 15 mins
Hands-on time: 15 mins
Total cost: $16.80 / $2.10 per serve
(at time of publication)
Ingredients
- 2 red onions, cut in wedges
- 2 red capsicums, cut in chunks
- 2 yellow capsicums, cut in chunks
- 2 kumara, peeled, cut in chunks
- 1 eggplant, sliced
- 200ml vegetable stock made with 200ml boiling water and 3 teaspoons stock powder
- spray oil
- 5 medium tomatoes
- Dressing
- 3 kaffir lime leaves, finely chopped
- 1 red chilli, deseeded, diced
- 1 stalk lemongrass, bruised, chopped
- 1 cup fresh coriander
- 2cm-piece fresh ginger, peeled, chopped
- 2 cloves garlic, crushed
- 6 tablespoons oil
- 2 tablespoons salt-reduced soy sauce
Instructions
1 Preheat oven to 200ºC. Line a large roasting tin with greaseproof paper. Add onions, capsicums, kumara and eggplant. Pour stock over. Spray with oil.
2 Roast vegetables for 45 minutes, turning until softened and lightly charred. Add tomatoes and cook for 15 more minutes.
3 To make dressing, place all ingredients in a blender and whizz until smooth. Season. Arrange vegetables on a serving platter, drizzle dressing over and toss lightly to serve.
Variations
Make it gluten free: Use gluten-free varieties of stock and soy sauce.
Nutrition Info (per serve)
-
Calories 189cal
-
Kilojoules 790kJ
-
Protein 3g
-
Total fat 12g
-
–Saturated fat 1g
-
Carbohydrates 15g
-
–Sugars 9g
-
Dietary fibre 4g
-
Sodium 220mg
-
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 Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
