Roast Veg with Kirra flavouring

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 63.7
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 431.0 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 2.9 g
  • Protein: 2.0 g

View full nutritional breakdown of Roast Veg with Kirra flavouring calories by ingredient
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Introduction

This came about in a bid to get my pre-teen daughter to eat cooked vegetables. I gave her some pointers on spices, and using what she had learnt in Home Economics at school she came up with a sauce she was sure we would enjoy and that she would eat. Was delicious. This came about in a bid to get my pre-teen daughter to eat cooked vegetables. I gave her some pointers on spices, and using what she had learnt in Home Economics at school she came up with a sauce she was sure we would enjoy and that she would eat. Was delicious.
Number of Servings: 5

Ingredients

    Vegetables (sliced):
    - 1/2 Eggplant
    - 1/2 Zucchini
    - 1 Carrot
    - 1/2 Onions
    - 2 Tomatoes
    - 1/2 Green Pepper cut in strips
    - 1/2 cup Snow Peas, fresh
    - approx. 10 small Black Olives

    Sauce:
    - 2 Tbsp Soy Sauce
    - 2 Tbsp Lemon Juice
    - 2 cloves Garlic
    - 1cm/ half inch piece of Ginger Root
    - 1/2 Tbsp Garam Masala or mild Curry powder
    - 1/4 Cup Water

    Other:
    - Coles Canola Oil Non-Stick Cooking Spray

Directions

1. Soak Eggplant slices in salt water.
2. Spray a cooking tray with Cooking spray.
3. Lay vegetable slices randomly on the tray.
4. Place all sauce ingredients in a blender and blend until a sauce consistency.
5. Dribble sauce over vegetables.
6. Place in over on middle rack and grill.
7. Turn periodically, and remove when vegetables are browned

Makes 5 servings (holds well in the fridge for reheating)

Number of Servings: 5

Recipe submitted by SparkPeople user ANGIENIEUWSTAD.

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