Quick mushrooms, aubergines & peppers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 Portabella mushrooms
- 1 medium fat aubergine
- 2 Romano peppers
For the brown sauce marinade
- 2 tbsp brown sauce
- 100ml olive oil
- 2 garlic clovescrushed
- 2 tbsp cideror sherry vinegar
- 1 tsp dried thymeor oregano
Nutrition: per serving
- kcal156
- fat13g
- saturates2g
- carbs8g
- sugars0g
- fibre4g
- protein3g
- salt0.12glow
Method
step 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.
