Roasted Vegetable Skewers
Prep Time
25 minutes
Cook Time
20 minutes
Servings
8
Use these skewers alongside some baked fish or chicken.
Nutritional Information
Per Serve
Carbohydrates
7.4 g
Energy
66 kcal
Fibre
2.8 g
Protein
1.6 g
Saturated fat
0.5 g
Sodium
42 mg
Total fat
3.4 g
Total sugars
4.8 g
Per 100g
Carbohydrates
4.0 g
Energy
35 kcal
Fibre
1.5 g
Protein
0.9 g
Saturated fat
0.3 g
Sodium
22 mg
Total fat
1.8 g
Total sugars
2.6 g
Ingredients
- 8 Wooden skewers
- 2 Courgettes
- 1 Aubergine
- 3-4 Peppers (deseeded)
- 2 red onions (peeled)
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp dried thyme
- 1 tsp wholegrain mustard
- salt and pepper (to taste)
- 1 bunch fresh parsley (finely chopped)
Method
- Preheat oven to 200°C (fan bake).
- Soak wooden skewers in water for 20 minutes to prevent burning.
- Slice courgettes into 0.5 cm rounds, cube the eggplant, chop capsicums into chunks, and cut red onions into wedges.
- Thread vegetables onto skewers loosely to allow even cooking. Place on a baking paper-lined tray.
- Wrap skewer ends in foil to prevent burning.
- In a small bowl, mix olive oil, balsamic vinegar, thyme, mustard, salt, and pepper.
- Drizzle mixture over skewers and roast in the oven for 20 minutes or until vegetables are tender.
- Sprinkle with fresh parsley and serve.