Smoky BBQ veggies

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  • 5 mins preparation
  • 20 mins cooking
  • 2
recipe PDF
You'll need
  • 1 Aubergine
  • 1 Sweet potato
  • 1 Courgette
  • 1 Red pepper
  • 1 Corn on the cob, cooked
  • Handful of Tenderstem®
  • 1 tbsp Vegetable oil
For the BBQ sauce
  • 2 tbsp Tomato ketchup
  • 2 tbsp Plum jam
  • 2 tbsp Soy sauce
  • Pepper
  1. Light the BBQ and slice the vegetables lengthways to create the largest surface area.
  2. Brush the vegetables with vegetable oil. Place on the BBQ, char and cook fully through.
  3. In a pan add all the BBQ sauce ingredients and heat up. Once bubbling, take off the heat, stir and serve in a dish.
  4. Shave the corn on the cob and chop up the vegetables to your desired size or keep in long slices.
  5. Place all vegetables into a serving dish and pour over BBQ sauce to serve.

Nutritional Information:

Per serving (based on serves 4)
145 kcal
1.8g fat
0.3g saturates
28.2g carbohydrate
17.9g sugars
7.8g fibre
5.1g protein
1g salt

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