Photography by Rob Palmer
Ingredients (serves 4)
- 1 (300g) eggplant, halved lengthways
- 2 corn cobs, trimmed, cut into 2cm rounds
- 2 medium zucchini, thickly sliced diagonally
- 1 red capsicum, thickly sliced
- 1/3 cup olive oil
- 1 1/2 tablespoons chopped fresh oregano leaves
- 2 x 400g cans borlotti beans, drained, rinsed
- 60g baby rocket
- 1 tablespoon white balsamic vinegar
Method
- Place cut-side of eggplant on board. Cut each half into 5mm-thick slices. Heat a greased barbecue plate or chargrill over medium heat. Combine eggplant, corn, zucchini, capsicum, oil and oregano in a bowl. Season with salt and pepper.
- Chargrill vegetables, in batches, for 2 to 3 minutes each side or until tender. Transfer to a bowl. Add beans, rocket and vinegar. Toss to combine. Serve.
Nutritional information
This information is per serve.
Protein | Dietary Fibre |
---|---|
12.40g | 11.50g |
Fat Total | Energy |
16.70g | 1544kJ |
Fat Saturated | Sodium |
2.40g | 366mg |
Carbohydrate Total | Cholesterol |
32.30g | – |
Carbohydrate Sugars | |
– |
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