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Vegetable satay

Special Diets

Dairy free
Gluten free
Low fat
Vegan
Vegetarian
Vegetable satay
A rainbow of roasted vegetables with a spicy peanut sauce and fragrant salad.
Serves
2
Prep
15 minutes
Cook
45 minutes

Nutrition 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
Ingredients

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

Method

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.
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