Vegetable Skewers with Steamed Rice
Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1 large red capsicum, cut into 2cm pieces
- 1 red onion, cut into wedges
- 12 cherry tomatoes
- 12 button mushrooms
- 1 medium eggplant, cut into 2cm cubes
- 2 small zucchini, cut into 2cm thick slices
- 5milliliter virgin olive oil spray
- 1 large lime, juiced
- 3 cup longrain white rice, steamed (to serve)
- 2tablespoons soy sauce
- 3 cup sweet chilli sauce
- 1tablespoons brown sugar
- bamboo skewers
Nutrition per serving
2680kJ / 638Cal
2680 Kilojoules or 638 Calories
31% of daily energy intake*
Protein
9.0grams
Fat
6.8grams
Carbs
133grams
Sugars
84.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C. Line 2 baking trays with baking paper. Combine chilli sauce, lime juice, soy sauce and brown sugar in a bowl. Set aside.
Step 2 of 3
Thread zucchini, capsicum, eggplant, mushroom, onion and a tomato onto each skewer. Place onto trays. Spray with cooking spray and sprinkle with salt and freshly ground black pepper.
Step 3 of 3
Bake for 20 to 25 minutes or until golden and tender. Serve skewers on a bed of rice. Spoon over prepared sauce.
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