Name Cajun grilled vegetables


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* 1 small aubergine, sliced
* 1/2 red or yellow pepper, deseeded and cut into chunks
* 1/2 red onion, cut into wedges
* 1 tomato, halved
* Fry Light, for spraying
* 1/2 tablespoon ground Cajun spices
* sea salt and freshly ground black pepper

For the creole salsa dip:
* 1 large tomato, deseeded and chopped
* 1/4 red onion, finely chopped
* squeeze of lime or lemon juice
* salt and freshly ground black pepper
* 1 red chilli, finely chopped
* 2 tablespoons very low fat natural fromage frais
* 1 tablespoon chopped fresh coriander

1. Prepare all the vegetables and arrange them on a grill pan that has been sprayed lightly with Fry Light. Sprinkle the Cajun spices over the vegetables and then grind some salt and pepper over the top.
2. Cook under a preheated hot grill, turning occasionally, until the vegetables are tender and slightly blackened and charred on all sides.
3. Meanwhile, mix together all the ingredients for the Creole salsa dip. Serve the hot grilled vegetables with the dip.

Serves: 1-2
Sins per serving: FREE on Original and Green
Preparation time: 15 minutes
Cooking time: 5 minutes

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