PAN-ROASTED CAMP-FIRE VEGIES

PREP TIME: 15 MINS COOK TIME: 20 MINS SERVES 4 (AS A SIDE)

1 Tbsp sugar

1 Tbsp water

1 Tbsp salt-reduced soy sauce

or gluten-free soy sauce

2 tsp apple cider vinegar

1-2 tsp sriracha sauce

(see Cook’s Tips)

2 tsp canola oil

500g small button mushrooms,

halved if desired

8 mini vine capsicums

(available at Coles)

200g punnet grape tomatoes

1 Light firewood or charcoal and let fire burn down to medium-hot embers or coals. Top with a grill rack. 2 Combine the sugar, water, soy sauce, vinegar and sriracha sauce in a small bowl. Set aside. 3 Heat a large cast-iron frying pan over fire for 5 minutes or until very hot. Add oil. Add mushrooms and capsicums. Cook, stirring occasionally, for 8-10 minutes or until vegetables start to char.

Add sauce. Simmer for

2-3 minutes or until reduced slightly. Add tomatoes to the pan and cook, stirring, for 1-2 minutes or until skins start to blister. Serve immediately, or at room temperature.

COOK’S TIPS

Hot sriracha sauce can be found in the sauce section of the supermarket.

If you’re not near a camp fire, you can simply cook the vegies in a frying pan over a barbecue or portable hotplate.

NUTRITION INFO

PER SERVE 370kJ, protein 4g, total fat 3g (sat. fat 0.3g), carbs 8g, fibre 4g, sodium 217mg • Carb exchanges ½

• GI estimate low

• Gluten-free option

• Lower carb

NUTRITION INFO

PER SERVE 641kJ, protein 3g, total fat 4.2g (sat. fat 0.5g), carbs 24g, fibre 3g, sodium 44mg

• Carb exchanges 1½ • GI estimate low