You can use a selection of the vegetables listed in the ingredients below.

• 1 small aubergine, sliced
• 1/2 red or yellow pepper, de-seeded and cut into chunks
• 1/2 red onion, cut into wedges
• 1 tomato, halved
• Fry Light - for spraying 1/2 tablespoon ground
• Cajun spices Sea salt and freshly ground black pepper

For the Creole salsa dip

• 1 large tomato, de-seeded and chopped
• 1/4 red onion, finely chopped
• Squeeze of lime or lemon juice
• Salt and freshly ground black pepper
• 1 red chilli, finely chopped
• 2 tablespoons very low fat natural fromage frais
• 1 tablespoon chopped fresh coriander

Prepare all the vegetables and arrange them on the health grill that has been sprayed lightly with Fry Light. Sprinkle the Cajun spices over the vegetables and then grind some salt and pepper over the top.

Cook for 8-10 minutes until the vegetables are tender and slightly blackened and charred on all sides. You will need to do this in batches.

Meanwhile, mix together all the ingredients for the Creole salsa dip. Serve the hot grilled vegetables with the dip.

• Serves 1-2
• Preparation time 15 minutes
• Cooking time 8-10 minutes
• Cooking appliance: Morphy Richards Health Grill