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Photo of Cheesy veggie wedges with sweet chilli sour cream by WW

Cheesy veggie wedges with sweet chilli sour cream

10
Points®
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Mixed salad leaves, drizzled with lemon juice. TIP: A floury potato, such as sebago, is best for making crisp wedges with a light and fluffy centre.

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