Directions:
- Cut eggplants into 1/2 inch slices. Place on a wire rack, sprinkle with salt and leave for 30 minutes. Rinse and pat dry with paper towels.
- Cut the sweet potatoes into 1/4 inch slices, and the zucchini into 1/2 inch slices lengthwise.
- Quarter the peppers, remove seeds and membranes and chargrill skin-side-down, until the skin blackens and blisters. Place in a plastic bag and leave to cool. Peel away the skin.
- Brush the eggplant, sweet potato, zucchini and mushrooms with oil. Barbecue in batches until lightly browned and cooked through.
- Combine the dressing ingredients in a food processor and process until smooth.
- Mix the vegetables with the dressing. Allow to cool, then cover and refrigerate until ready to use. Return to room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 464.31 Kcal (1944 kJ) | ||
| Calories from fat | 278.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.97g | 48% | |
|---|---|---|---|
| Sodium | 83.63mg | 3% | |
| Potassium | 1182.95mg | 25% | |
| Total Carbs | 42.09g | 14% | |
| Sugars | 15.78g | 63% | |
| Dietary Fiber | 10.08g | 40% | |
| Protein | 7.29g | 15% | |
| Vitamin C | 49.9mg | 83% | |
| Vitamin A | 2.3mg | 77% | |
| Iron | 19.2mg | 107% | |
| Calcium | 63.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 98.04 Kcal (410 kJ) | ||
| Calories from fat | 58.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.54g | 48% | |
|---|---|---|---|
| Sodium | 17.66mg | 3% | |
| Potassium | 249.77mg | 25% | |
| Total Carbs | 8.89g | 14% | |
| Sugars | 3.33g | 63% | |
| Dietary Fiber | 2.13g | 40% | |
| Protein | 1.54g | 15% | |
| Vitamin C | 10.5mg | 83% | |
| Vitamin A | 0.5mg | 77% | |
| Iron | 4.1mg | 107% | |
| Calcium | 13.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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