Thai roasted vegetables

Author: Sarah Swain - Food writer, stylist and recipe creator

First published: Dec 2010

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Serves: 8

Time to make: 1 hr 15 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

2 red onions, cut in wedges
2 red capsicums, cut in chunks
2 yellow capsicums, cut in chunks
2 kumarasweet-potatoX, peeled, cut in chunks
1 eggplantaubergineX, 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 coriandercilantroX
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.

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