Dietitian for Launceston & North East Tasmania

Summerdale Medical Centre

Cnr Peel & Stanley Streets

Prospect Tasmania

summerdalemedical.com.au

Mowbray Medical

3/282 Invermay Road

Mowbray Tasmania

mowbraymedical.com.au

Accredited Nutritionist

Qualified Chef

Tel: 0419 838 674

Fax: +613 6301 9228

Email: admin@launcestondietitian.com.au

Scottsdale Doctors Surgery

2 Fosters Road

Scottsdale Tasmania

scottsdaledoctors.com.au

West Tamar Health

1 Windsor Drive 

Riverside Tasmania

westtamarhealth.com.au

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Spring is close

August 25, 2017

 

Spring is so close I can almost taste it. The weather was so good here yesterday that I broke the BBQ out, nothing like BBQing when it's ten degrees! The BBQ is a great way to not only make food tasty, but you dont need to use much oil and most of the fat from the meat falls away. This helps to reduce the calories marginally and consumption of saturated fat, which is always a bonus.

 

BBQ Pork with grilled mediterranean vegetables and tomato bake

Serves 2 Approx 45 mins

 

Ingredients

2 trimmed pork cutlets

1 large cob of corn cut into 2 pieces

6 spring onions

2 slices of butternut pumpkin

2 rounds of sweet potato

2 slices of eggplant

4 small boiled chat potatoes

2 roma tomatoes

¼ cup of breadcrumbs

50g grated cheddar cheese

1 small red onion finely sliced

1 clove of chopped garlic

Olive oil

Salt & pepper

 

Method

Lightly grease a small ovenproof dish with olive oil and layer the tomato, onion & garlic, season with salt & plenty of pepper. Then top with the cheese and breadcrumbs, place in a moderate oven for approximately 20mins or until the breadcrumbs start to brown.

Season the pork and place on a hot BBQ and only turn once the juices start to come out, cook the other side for another few minutes until it’s firm to touch and cooked through.

Lightly coat the vegetables with olive oil, season with salt & pepper, add pumpkin & sweet potato when the pork goes on the bbq. Wait a few minutes and turn the pumpkin and sweet potato before adding the eggplant and corn. After a few more minutes turn the eggplant and corn, the spring onion wont take long at all only takes a few minutes. So add the spring onion just as you turn the pork.

To serve, use a spatula to scoop out the tomato bake onto each plate, then arrange the vegetables and place the pork on top. Add some chutney or relish to finish.

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