ROAST VEGETABLES | Serves 4 |
300 g baby potatoes, cut in half
300 g sweet potatoes, peeled
250 g parsnips, peeled
2 tablespoon olive oil
1 teaspoon oregano
1 teaspoon parsley pinch of salt
1.Cut sweet potato lengthwise and into 2 cm chunks. Cut parsnips into quarters.
2.Add potatoes, sweet potatoes and parsnips into a large shallow square casserole dish. Cook, covered for
3.Combine oil, oregano, parsley and salt. Pour over vegetables, coat evenly.
4.Cook, uncovered for 26 minutes on TOP and BOTTOM GRILL, mixing half way through.
SQUASH WITH YOGHURT | Serves |
500 g squash
200 g carton natural yoghurt
2 teaspoons seeded mustard ground black pepper
1.Wash and trim squash. Slice thinly, place in a microwave safe glass pie plate.
2.Cover and cook for
3.Combine yoghurt, mustard and pepper and gently fold through the squash.
4.Serve hot.
HONEY GINGERED VEGETABLES Serves 6
1/2 cup salad dressing
2 teaspoons grated ginger
2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons lemon juice
500 g butternut pumpkin, peeled and thinly sliced
1 cup frozen beans
2 zucchinis, sliced
1/2 cup pecans
1.In a large microwave safe bowl,heat dressing, ginger, honey, soy sauce and lemon juice for
2.Add pumpkin and cook covered
3.Stir in beans and zucchinis, cook covered a further
4.Spoon onto a serving plate. Sprinkle with pecans.
GRILLED ZUCCHINI WITH FETA AND
MINT | Serves 2 |
300 g zucchini approximately 100 g feta olive oil, to brush
handful of fresh mint finely chopped
1.Cut zucchini in half, and then cut lengthwise to make 4 slices.
2.Brush each side of the zucchini with olive oil.
3.Arrange zucchini on the high rack in a circle. Cook for 20 minutes on TOP GRILL, turning half way through.
4.Place zucchini in a bowl. Add crumbled feta and garnish with fresh mint.
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