Roast vegetables with herb and garlic dressing

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Ingredients: 
  • 4 baby eggplants (240g)
  • 4 medium zucchini (480g)
  • 2 large red capsicums (700g)
  • 2 large green capsicums (700g)
  • 400g spring onions, halved
  • 300g mushrooms, halved
  • Cooking-oil spray
  • Herb and garlic dressing
  • ¼ cup finely chopped fresh flat-leaf parsley
  •  2 tablespoons finely chopped fresh mint
  • 2 cloves garlic, crushed
  • 1 fresh red chili, seeded, chopped finely
  • 1/3 cup (80ml) tomato juice
  • 1 teaspoon grated lemon rind
  • 2 tablespoon lemon juice
  • 1 ½ tablespoons olive oil
  • 1 teaspoon Dijon mustard
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Preparation: 

Preparation time 30 minutes, cooking time 30 minutes.

1. Thickly slice eggplants and zucchini lengthways. Quarter capsicums, remove seeds and membranes.

2. Combine vegetables in oiled disposable baking dish, spray with a little of the cooking-oil spray.

3. Cook in covered barbecue about 30 minutes or until browned and tender, stirring occasionally during cooking.

4. Peel skin from capsicum. Serve vegetables with herb and garlic dressing.

Herb and garlic dressing: combine ingredients in medium jug.

 

Serves 4, per serving 9g fat, 859kj.