Grilled Vegetables with Herb Salsa
Ingredients
- 1 red pepper
- 1 yellow pepper
- 2 red onions peeled
- 3 courgettes
- 12 cherry tomatoes
- Fry Light for spraying
- 2 garlic cloves peeled and crushed
- 1/2 tsp crushed dried red chilli flakes optional
- 1 tbsp rosemary leaves very finely chopped
- 1 tbsp thyme leaves
FOR THE HERB SALSA:
- 3 tbsp flat-leaf parsley chopped
- 2 tbsp snipped chives
- 1 garlic clove peeled and crushed
- juice of 1 lemon
- 1/4 pt water
- 1 tbsp very low fat natural fromage frais
- salt and freshly ground black pepper
TO GARNISH:
- rosemary sprigs
Instructions
- First make the salsa. Place all the ingredients in a food processor and blend until fairly smooth, season to taste and set aside.
- Halve, core and deseed the peppers and cut into bite-sized chunks. Cut the red onions into thin wedges. Thickly slice the courgettes. Put the vegetables and cherry tomatoes in a large bowl and lightly spray with Fry Light. Add the garlic, chilli flakes if using, rosemary and thyme. Season and toss to mix. Preheat the grill.
- Spread the vegetables in a single layer on a foil-lined grill rack and grill under a high heat for 8 - 10 minutes, turning often, until they are just tender and slightly charred.
- To serve, divide the vegetables between 4 serving plates and drizzle over the herb salsa. Garnish with rosemary sprigs.
Calories: 98 kcal
Carbohydrates: 20 g
Protein: 4 g
Fat: 2g
Saturated Fat: 1 g
Cholesterol: 2 mg
Sodium: 48 mg
Potassium: 798 mg
Fiber: 5 g
Sugar: 10 g
Vitamin A: 2053 IU
Vitamin C: 158 mg
Calcium: 84 mg
Iron: 2 mg