Quick mushrooms, aubergines & peppers

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Recipe by Good Food

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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.

Per serving

156 kcalories, protein 3g, carbohydrate 8g, fat 13 g, saturated fat 2g, fibre 4g, salt 0.12 g

Latest comments and suggestions

• kcikingkatie

  13 May 2008

  kcikingkatie rated and commented on this recipe

  

  the peppers and mushrooms tasted great but DO NOT use the marinade on the aubergine - it ruined one of my favourite foods!

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• katrinamoss

  01 August 2008

  katrinamoss commented on this recipe

  I love this to accompany bbq'd meat and I think it gives the aubergines great flavour - whereas sometimes they can be a bit tasteless. I cut the aubergines thinner than recommended and don't score them. This makes them less soggy and more chargrilled.

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• katrinamoss

  01 August 2008

  katrinamoss rated this recipe

  

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Ingredients

• 4 Portabella mushrooms
• 1 medium fat aubergine
• 2 Romano peppers

FOR THE BROWN SAUCE MARINADE

• 2 tbsp brown sauce
• 100ml olive oil
• 2 garlic cloves , crushed
• 2 tbsp cider or sherry vinegar
• 1 tsp dried thyme or oregano

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Super healthy

Ingredients

• 4 Portabella mushrooms
• 1 medium fat aubergine
• 2 Romano peppers

FOR THE BROWN SAUCE MARINADE

• 2 tbsp brown sauce
• 100ml olive oil
• 2 garlic cloves , crushed
• 2 tbsp cider or sherry vinegar
• 1 tsp dried thyme or oregano

Per serving

156 kcalories, protein 3g, carbohydrate 8g, fat 13 g, saturated fat 2g, fibre 4g, salt 0.12 g

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