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Vegetable Skewers With Red-Pepper Chutney

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2 onions
2 small red peppers
1 small piece ginger
3 tbsp (45 ml) olive oil, divided
Curry powder
cup (50 ml) cider vinegar
1 tsp (5 ml) lemon juice
1 tsp (5 ml) sugar
Salt and freshly ground pepper
1 small ear corn
cup (175 ml) vegetable stock
1 small eggplant (aubergine)
1 small zucchini (courgette)
6 to 10 cherry tomatoes
1 clove garlic


Serves: 2


Chop the onions, red peppers and ginger. Heat 2 tbsp (30 ml) of the oil, stir in onions and sauté. Stir in red peppers and brown. Stir in ginger, curry powder to taste, vinegar, lemon juice and sugar. Cook on low heat for 30 minutes. Season with salt and pepper, and set aside.

Cook the corn in boiling water for 4 to 5 min­utes. Slice the eggplant and zucchini. Heat the stock and stir in the eggplant and zucchini. Cook for 10 minutes. Remove and drain on a paper towel.

Cut the corn into rounds about as thick as the eggplant and zucchini. Starting and ending with cherry tomatoes, alternate the vegetables on 2 or 3 skewers.

Chop the garlic and heat the remaining 1 tbsp (15 ml) oil in a large skillet (frying pan). Sauté the garlic on medium heat. Lay in the vegetable skewers and brown on all sides. Arrange on two plates with the red-pepper chutney.

Per serving:- approx. 257 calories 5 g protein, 19 g fat, 17 g carbohydrates

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