Cheesy veggie wedges with sweet chilli sour cream
5
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Who said that sour cream and sweet chilli sauce is limited to potato wedges? Try chopping zucchini, sweet potato and eggplant into wedges ready for dipping.
Ingredients
Potato(es)
600 g, cut into wedges
Orange sweet potato (kumara)
600 g, cut into wedges
Grated parmesan cheese
⅔ cup(s), (50g)
Eggplant
1 medium, cut into wedges
Zucchini
4 medium, quartered lengthways
Extra light sour cream
⅓ cup(s)
Sweet chilli sauce
2 tbs
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Boil, steam or microwave potato and sweet potato, separately, until just tender. Drain. Place potatoes, in a single layer, on 1 prepared tray. Lightly spray with oil and sprinkle with half the parmesan. Bake, turning once, for 10 minutes.
2
Place eggplant and zucchini on remaining prepared tray and lightly spray with oil. Sprinkle with remaining parmesan and bake with potatoes, turning once, for 25–30 minutes or until vegies are golden and crisp.
3
Meanwhile, place sour cream in a serving bowl and swirl through chilli sauce. Serve with wedges.
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