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Quick mushrooms, aubergines & peppers

Try this superhealthy BBQ veggie dish - full of vitamin C and folic acid

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 156
  • Carbohydrates 8
  • Saturated Fat 2
  • Sugar 0
  • Protein 3
  • Fat 13
  • Fibre 4
  • Salt 0.12

Nutrition per serving

  • Calories 156
  • Carbohydrates 8
  • Saturated Fat 2
  • Sugar 0
  • Protein 3
  • Fat 13
  • Fibre 4
  • Salt 0.12

Ingredients

  • 4 Portabella mushrooms
  • 1 medium fat aubergine
  • 2 Romano peppers
  • 2 tbsp brown sauce
  • 100ml olive oil
  • 2 garlic cloves, crushed
  • 2 tbsp cider or sherry vinegar
  • 1 tsp dried thyme or oregano

Method

  1. Mix all the marinade ingredients in a small pan. Pull out the mushroom stalks, but don’t peel the caps. Cut the aubergines in long thick slices and score one side of the flesh in a criss-cross fashion. Brush the vegetables with some of the marinade and griddle or barbecue for about 5-10 mins, turning until they soften. Brush once more with the marinade during cooking and again before serving.

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