29
ROAST VEGETABLES
Serves 4
HONEY GINGERED VEGETABLES
Serves 6
GRILLED ZUCCHINI WITH FETA AND
MINT
Serves 2
SQUASH WITH YOGHURT
Serves 4-6
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
¹/2 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
300 g zucchini
approximately 100 g feta
olive oil, to brush
handful of fresh mint finely chopped
500 g squash
200 g carton natural yoghurt
2 teaspoons seeded mustard
ground black pepper
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 8-10 minutes on 1100W, drain.
3. Combine oil, oregano, parsley and salt. Pour over vegetables, coat evenly.
4. Cook, uncovered for 26 minutes on COMBI C-3, mixing half way through.
1. In a large microwave safe bowl,heat dressing, ginger, honey, soy sauce and
lemon juice for 3-4 minutes on 1100W.
2. Add pumpkin and cook covered 4-6 minutes on 1100W, until just tender.
3. Stir in beans and zucchinis, cook covered a further 6-7 minutes on 1100W.
4. Spoon onto a serving plate. Sprinkle with pecans.
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
GRILL, turning half way through.
4. Place zucchini in a bowl. Add crumbled feta and garnish with fresh mint.
1. Wash and trim squash. Slice thinly, place in a microwave safe glass pie
plate.
2. Cover and cook for 4-6 minutes on 1100W, or until just tender. Drain juice
prior to adding yoghurt.
3. Combine yoghurt, mustard and pepper and gently fold through the squash.
4. Serve hot.
R-321CAF.indb 38 2023/10/26 14:41:00
To Next Page
Loading...
