Vegetable satay
prep: 15 minutes
cook: 45 minutes
serving: 2
Nutrition Facts
each serving
KCal
292
Carbs
32.4g
fiber
14.1g
Protein
9.6g
Fat
10.6g
Saturates
1.5g
Sugars
23.7g
Salt
0.31g
Fruit/Veg Portion
3
Ingredients
all 21 types- 2 tsp rapeseed oil
- 1 red pepper, cut into 6 wedges
- 1 green pepper, cut into 6 wedges
- 1 courgette, cut into chunks
- 1 aubergine, cut into chunks
- 2 red onions cut into 6 wedges
- 1 tsp ground cumin
- good pinch black pepper
- For the satay sauce:
- 1 small onion, chopped
- 2 cloves garlic, crushed
- 1 chilli, finely chopped
- 1 heaped tsp cornflour dissolved in 1 tbsp water
- 1 tbsp peanut butter
- 1 tsp reduced-salt, gluten-free soy sauce
- 1 tsp honey
- For the side salad:
- 10cm cucumber, shredded into matchsticks
- 3 spring onions, shredded into matchsticks
- 1 tbsp chopped coriander
- half lime
Directions
4 steps in totalStep 1
Preheat the oven to 180°C/gas 4. Put the oil onto a baking sheet, add the vegetables and sprinkle with the cumin and pepper and toss together well so all the vegetables are coated.
Step 2
Bake for 30-40 minutes, jumbling around a couple of times throughout to ensure even cooking.
Step 3
Meanwhile, to make the satay sauce add the onion to a pan with the garlic, chilli and 150ml water and bring to the boil. Simmer 5 minutes until the onion is soft. Gradually stir in the cornflour and keep stirring until it thickens. Add the peanut butter, soy sauce and honey and blend until smooth.
Step 4
For the salad, mix together the cucumber and spring onion, sprinkle with coriander and a squeeze of lime to serve.
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