Side dishes
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
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)
- 1 eggplant
- 1 1/2 red capsicums
- 2 yellow capsicums
- 1 red onion
- olive oil spray
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.
- Servings : 5
- Ready in : 10 Minutes
- Ingredient : Capsicum, peppers, Eggplant, aubergine, Oil, oil spray, Onions - red
HFG tip
These veges keep well in the fridge for up to 4 days in a sealed container.
Photographer: Dreamstime.com
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