Curry adds an exotic flavour to these grilled vegetables. They taste great with pork tenderloin.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2
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This recipe can also be made in the oven. Heat the oven to 400º F (200ºC). Line a baking sheet with tin foil and cook for 10 minutes, flipping once.
Ingredients
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Medium sweet potato, peeled and cut into 1 inch (2 cm) wide strips |
10 oz (300 g)
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Asparagus stalks, tough ends removed |
16
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Olive oil |
1 Tbsp (15 mL)
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Curry powder |
1 tsp (5 mL)
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Black pepper |
1/2 tsp (2 mL)
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Directions
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Place the sweet potato in a microwave safe bowl and cover with water. Microwave on high for 2 minutes. Drain the water.
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Add the asparagus and coat with the remaining ingredients.
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Heat the BBQ to medium heat.
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Place the vegetables in a grilling basket and grill for 10 minutes, flipping occasionally.
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Serve immediately.
© – Reproduced with permission of the Heart and Stroke Foundation of Canada, 2008.
Nutrition Information per serving (5 strips of sweet potato and 8 spears of asparagus):
Calories: 206 kcal
Protein: 5 g
Fat: 8 g
Carbohydrate: 32 g
Fibre: 4 g
Sodium: 28 mg
Potassium: 413 mg
Last Update – July 12, 2017