Quick mushrooms, aubergines & peppers

Quick mushrooms, aubergines & peppers

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(2 ratings)

Prep: 5 mins Cook: 10 mins

Easy

Serves 4
Try this superhealthy BBQ veggie dish - full of vitamin C and folic acid

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal156
  • fat13g
  • saturates2g
  • carbs8g
  • sugars0g
  • fibre4g
  • protein3g
  • salt0.12g
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Ingredients

  • 4 Portabella mushroom
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1 medium fat aubergine
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 Romano pepper
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

For the brown sauce marinade

  • 2 tbsp brown sauce
  • 100ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic clove, crushed
  • 2 tbsp cider or sherry vinegar
    Cider

    Cider

    si-der

    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 1 tsp dried thyme or oregano

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

Method

  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.

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Comments, questions and tips

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Comments (2)

brikat98's picture
5

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.

kickingkatie's picture
3

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

Questions (0)

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