Name: Vegetable satay
Prep time: 15 minutes
Cook time: 45 minutes
Yield: 2
Ingredients: 2 tsp rapeseed oil; 1 red pepper, cut into 6 wedges; 1 green pepper, cut into 6 wedges; 1 courgette, cut into chunks; 1 aubergine, cut into chunks; 2 red onions cut into 6 wedges; 1 tsp ground cumin; good pinch black pepper; For the satay sauce:; 1 small onion, chopped; 2 cloves garlic, crushed; 1 chilli, finely chopped; 1 heaped tsp cornflour dissolved in 1 tbsp water; 1 tbsp peanut butter; 1 tsp reduced-salt, gluten-free soy sauce; 1 tsp honey; For the side salad:; 10cm cucumber, shredded into matchsticks; 3 spring onions, shredded into matchsticks; 1 tbsp chopped coriander; half lime

A rainbow of roasted vegetables with a spicy peanut sauce and fragrant salad.

Serves

Prep

15 minutes

Cook

45 minutes

Nutritional Information:

Each 719g serving contains (excludes serving suggestion)

KCal: 292
Carbs: 32.4g
Fibre: 14.1g
Protein: 9.6g
Fat: 10.6g
(Low)
Saturates: 1.5g
(Low)
Sugars: 23.7g
(Low)
Salt: 0.31g
(Low)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

Ingredients

2 tsp rapeseed oil
1 red pepper, cut into 6 wedges
1 green pepper, cut into 6 wedges
1 courgette, cut into chunks
1 aubergine, cut into chunks
2 red onions cut into 6 wedges
1 tsp ground cumin
good pinch black pepper
For the satay sauce:
1 small onion, chopped
2 cloves garlic, crushed
1 chilli, finely chopped
1 heaped tsp cornflour dissolved in 1 tbsp water
1 tbsp peanut butter
1 tsp reduced-salt, gluten-free soy sauce
1 tsp honey
For the side salad:
10cm cucumber, shredded into matchsticks
3 spring onions, shredded into matchsticks
1 tbsp chopped coriander
half lime

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Method

Step 1

Preheat the oven to 180°C/gas 4. Put the oil onto a baking sheet, add the vegetables and sprinkle with the cumin and pepper and toss together well so all the vegetables are coated.

Step 2

Bake for 30-40 minutes, jumbling around a couple of times throughout to ensure even cooking.

Step 3

Meanwhile, to make the satay sauce add the onion to a pan with the garlic, chilli and 150ml water and bring to the boil. Simmer 5 minutes until the onion is soft. Gradually stir in the cornflour and keep stirring until it thickens. Add the peanut butter, soy sauce and honey and blend until smooth.

Step 4

For the salad, mix together the cucumber and spring onion, sprinkle with coriander and a squeeze of lime to serve.

Recipe tips

The nutritional analysis above includes a serving suggestion of salad.
You could cut the vegetables into smaller pieces, thread onto skewers and grill or BBQ to serve with the satay sauce and salad.
Works well with roasted root vegetables, eg pumpkin, fennel, beetroot. The satay sauce is great with chicken.
Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat thoroughly until piping hot throughout.