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Ingredientes
- 2 pkt Kangaroo Fillet Salt, Pepper
- 1 x Red Capsicum
- 1 x Zucchini
- 1 x Salad Onion
- 5 x Cloves of Garlic
- 1 sm Eggplant
- 6 x Mushrooms Extra virgin olive oil Balsamic Vinegar
Direcciones
- 1. Remove Fillet, season with salt and pepper and lightly oil.
- 2. Cut all vegetables into different shapes and sizes.
- 3. Onto a warm BBQ hotplate (or possibly pan) put onion and garlic, then rest of vegetables, pour on 2 tbs oil cook until all cooked and showing a little color.
- 4. Place in serving bowl drizzle extra virgin olive oil and Balsamic Vinegar and a little salt and pepper to taste. Mix well.
- 5. Now place your fillets onto the grill (or possibly pan) and turn after 3-4 minutes cook for another 3 minutes until about medium rare.
- 6. Take off and place on a clean plate. Rest for 2-3 min.
- 7. Slice fillet on an angle in long thin strips fold in with salad and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 2 servings | |
| Calories 81 | |
| Calories from Fat 6 | 7% |
| Total Fat 0.73g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 863mg | 25% |
| Total Carbs 17.57g | 5% |
| Dietary Fiber 8.0g | 27% |
| Sugars 6.9g | 5% |
| Protein 5.03g | 8% |
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