Related Searches: Crispy Roast Vegetables, Oven Roasted Potatoes And Vegetables
Entertain in style with this colourful chargrilled veggie platter with bean dip. Serve with dukkah- ... bowl and toss to coat. Heat a barbecue grill or chargrill pan over high heat. Cook asparagus, zucchini and capsicum for ...
... , 4 free range eggs, 1 crusty half stick baguette sliced, chargrilled. Method: Heat oil in a large frying pan over medium heat. Cook roasted vegetables, stirring occasionally, for 4 minutes or until just heated through ...
... skin from blackened red capsicum and cut into strips. Spread the pita breads with tomato sauce and top with vegetables. Dollop evenly with cottage cheese and place in the oven for 10-15 minutes or until base is crisp ...
... and bake for 30-40 minutes or until light golden and firm. Slice. Meanwhile, heat a chargrill pan over medium-high heat. Spray vegetables with oil and cook, in batches, for 3-4 minutes on each side or until charred and ...
... liquid over mushrooms. Set aside. Preheat a chargrill pan or barbecue over medium-high heat. Brush the capsicum, eggplant, and bread with remaining oil. Cook until vegetables and the bread are lightly charred. Spread ...
... in oil for 2 minutes on each side or until golden. To make the chargrilled vegetables, brush vegetables with oil and cook on a chargrill pan over high heat until softened. Sprinkle with dukkah. To make the satay dressing ...
Brimming with Italian-inspired flavours and tasty chargrilled veg, this pasta salad will be a hit come dinner ... under cold water then set aside. Meanwhile, heat a chargrill pan over medium-high heat. Cook zucchini for 2 ...
... , spices, cream cheese and lemon juice until smooth. Serve dip with vegetable crudites and chargrilled baguette. Categories: Entrees; Seafood free; Vegie dip; European; Pescatarian; Vegetarian; Christmas. Complexity: 3.
... cut side of the garlic. Brush both sides with oil. Chargrill until golden on both sides. Serve with a bowl of ... can also be sprinkled over cooked chicken, meat, fish, veg and poached eggs. Categories: High fibre; Low sugar; ...
... garlic and 1/4 cup water in a small food processor until smooth and combined. Season. Place chargrilled vegetables on a serving plate, drizzle with dressing, and serve scattered with basil and parsley leaves. Categories ...
... hearts at the same time, allowing 2-3 minutes for each side. Allow to cool slightly. Put all the grilled vegetables in a large bowl, and add the spinach leaves, olives, and red onion. To make the dressing, in a small ...
... these lamb kofta wraps feature juicy tomato, chargrilled eggplant and zingy tzatziki and are the ... shape 1/4 cupfuls mixture into 8 ovals. Cook kofta on chargrill pan over medium-high heat, turning, for 10 minutes or until ...
... 15 minutes. Meanwhile, preheat a lightly greased large chargrill pan or barbecue to high. Place zucchini, capsicum ... and pepper and then toss to combine. Cook vegetables, turning frequently until cooked. Slice racks into ...
... eggplant, capsicum, mushrooms and asparagus in a little oil to coat lightly. Heat a chargrill or barbecue over medium heat and cook vegetables for 1-2 minutes each side or until lightly charred and tender. Cook pasta in ...
... Lebanese bread round. Method: Preheat a barbecue or chargrill pan over medium-high heat. Grill eggplant for 40 ... almonds and herbs. Serve with bread. Categories: Bbq vegetable; Jan feb 2022; Capsicum; Lunch; Australian; ...
... capsicum cut into smaller pieces, 0.25 cup basil leaves, 1 tomato thinly sliced, 80 g chargrilled eggplant patted dry, 1 g olive oil spray, 1 tbs low fat milk, 150 g reduced fat ricotta, 1 cup passata, 1 clove ...
... red wine vinegar and preserved lemon rind. Preheat a chargrill or barbecue over high heat. Place asparagus and spring ... Pescatarian; Lemon; Egg free; Peanut free; Sauteed vegetable; Side dishes; High fibre; European; Tree ...
... 2 tbs hazelnuts chopped. Method: Heat a barbecue grill or chargrill pan over medium heat. Whisk half the oil, juice, ... ; Egg free; Dairy free; Side dishes; Bbq vegetable; Australian; Halal; Low saturated fat; Gluten free; ...
... 7-8 minutes or until tender. Heat a barbecue grill or chargrill pan over high heat. Add pumpkin, corn, snow peas and ... hot water until smooth. Season to taste. Top vegetables with sprouts, chilli and coriander, and serve ...
... Method: Heat a chargrill pan over high heat. Brush zucchini with oil and season. Chargrill for 2 minutes ... , mint and lemon zest. Serve immediately. Categories: Vegetable pizza; Zucchini; Low sugar; Entrees; Seafood free ...
... your liking. Add the balsamic vinegar and turn the steaks until they're evenly coated in vinegar. Drain vegetables and spoon purée onto serving plates. Top with steaks. Spoon over pan juices. Serve with beans. Categories ...
... in lentils. Meanwhile, preheat a barbecue grill or chargrill pan over medium-high heat. Place chicken, ... minutes, turning, or until chicken is cooked through and vegetables are tender. Combine yoghurt, half of the chilli ...
... ; Egg free; Vegan; Vegetarian; High fibre; Low salt; Low sugar; Low saturated fat; Peanut free; Seafood free; Sesame free; Tree nut free; Halal; Pescatarian; Australian; Vegetable; Eggplant; Side dishes. Complexity: 2.
... Gluten free; Wheat free; Soy free; Egg free; Vegetarian; Low sugar; Peanut free; Seafood free; Sesame free; Tree nut free; Halal; Pescatarian; Australian; Vegetable; Asparagus; Low ingredient; Side dishes. Complexity: 1.
... , 120 g baby rocket, 1 tbs soy sauce, 2 tbs vegetable oil. Method: Preheat oven to 200°C and line a baking ... 2 minutes or until just tender. Drain. Heat a chargrill pan over high heat. Cook tofu, reserving marinade, for ...
Omit the prawns for a flavourful vegetable couscous that can also be served as a side dish. Ingredients: 200 g couscous, 0.96 cup water boiling, 1 tbs butter softened, 4 red capsicums, 5 tbs olive oil, 1 pinch salt, 1 ...
... for 30 minutes. Bring vegetable stock to the boil. Stir in quinoa and cook for 10 minutes. Drain. Stir in chopped mint and parsley. Cook on preheated chargrill for 6 minutes. Thread veggies and halloumi on pre-soaked ...
... 4 pita pocket breads. Method: Open pita pocket breads. Spread inside with hummus. Fill with tabouli, chargrilled vegetables and feta. Serve. Categories: High fibre; High protein; Low sugar; Lebanese; Wrap; Quick and easy ...
... . Season to taste. Cook chicken on a pre heated chargrill or non-stick frypan over medium-high heat, for 5 ... remove from heat when kale has wilted. Serve warm Veggie Rice topped with chicken, almonds, crumbled fetta and ...
... cook for 5 minutes, stirring occasionally, or until veggies start to lightly char. Remove pan from heat. Add coriander and toss to combine. Meanwhile, heat a large chargrill pan over high heat. Cook tortillas, in batches ...
... a glass of chilled white wine. Ingredients: 3 cup vegetable stock hot, 200 g uncooked teff, 1 eggplant sliced into ... pan for 2 minutes on each side, until lightly chargrilled and tender. Remove from the heat and set aside. ...
... frying pan to come 1cm up side of pan. Heat over medium heat. Working in batches, place 1/4 cupfuls of vegetable mixture in pan. Cookfor 3 minutes on each side or until golden and cooked through. Transfer to a wire rack ...
... Preheat oven to 230°C/210°C fan-forced. In a baking sheet, combine 2 tbsp of the coconut oil and the vegetables. Mix well and roast for 15 minutes. In a small bowl, combine the rest of the coconut oil,curry, garam masala ...
... toss to combine. Arrange zucchini and pumpkin on a baking tray lined with foil. Grill for 5 minutes or until vegetables are just tender and beginning to caramelise. Set aside. Preheat oven to 220°C/200°C fan-forced. Line ...
... thinly sliced, 2 celery stalks thinly sliced, 1 brown onion diced, 200 g button mushrooms sliced, 2 L salt-reduced vegetable stock, 2 tbs worcestershire sauce, 0.25 cup HP sauce, 60 g baby spinach leaves, 2 tbs olive oil ...
... lumps, or until browned. Add garlic, ginger and half the chilli. Stir-fry for 1 minute or until fragrant. Return vegetables to wok with pak choy, hoisin and soy sauces, and 2 tbs water. Stir-fry for 2 minutes or until ...
... carrots peeled and diced, 3 sticks celery diced, 2 tbs olive oil, 4 cloves garlic peeled and sliced, 1.2 L vegetable stock made with 2 stock cubes, 400 g chopped tomatoes, 0.25 bunch rosemary 4 sprigs, 200 g risoni, 200 ...
... . Drizzle with a tablespoon of oil and the harissa and mix well to coat. Roast for 35-40 minutes. Remove the vegetables from the oven and use a potato masher to mash to a chunky mix. Stir in the feta. Line a greased ...
... into the oil, to test whether the oil is hot enough - it should sizzle straight away and become crisp. Dip the vegetable pieces one by one into the batter, and shake away the excess. Carefully add to the oil, a few at a ...
Take your tastebuds on a trip to Italy with this moreish Tuscan vegetable soup. Add leftover veggies to this moreish recipe to use up all the odds and ends in your fridge and pantry. Ingredients: 0.5 cup extra virgin ...
... , 1 small parsnip peeled, sliced, 1 small sweet potato peeled, diced medium, 1 tbs curry powder, 500 ml vegetable stock, 250 ml coconut milk, 800 g tinned red lentils drained, rinsed, 1 pinch salt, 1 pinch pepper. Method ...
... oil, 1 medium yellow onion peeled, diced medium, 3 cloves garlic peeled, chopped, 400 g frozen mixed vegetables thawed, 4 cups vegetable stock, 1 tbs thyme fresh, chopped, 1 pinch salt, 1 pinch pepper, 150 g tri colored ...
... kecap manis, 2 tbs mirin, 1 tbs sesame oil, 4 free range eggs, 2 tsp dried chilli flakes, 1 tbs vegetable oil. Method: Cook noodles in a large saucepan of boiling water for 5 minutes or until tender. Drain and place in ...
... , or until a cube of bread browns in 30 seconds. Quickly whisk all the batter ingredients together in a bowl. Dip the vegetables in the batter, a few at a time, add to the hot oil and deep-fry for 2-3 minutes until crisp ...
... for 12-14 minutes. Meanwhile, roughly chop the baby bok choy and choy sum. Heat vegetable oil in a wok and add the frozen vegetables. Stir-fry for 4 minutes until heated through. Add the oyster sauce, garlic, ginger and ...
... stalks, 1 brown onion, 400 g Gold sweet potato, 200 g button mushrooms, 1 cup salt-reduced gluten-free vegetable stock, 420 g no added salt lentils, rinsed, 400 g diced tomatoes, 0.5 cup finely grated parmesan, 400 ...
... mozzarella and season. Bake for 15 minutes or until pizza is golden. Slice and serve. Categories: Vegetable pizza; Fakeaway; Zucchini; Low sugar; Entrees; Seafood free; Soy free; Egg free; Peanut free; High protein ...
... do something a bit different so came up with this vegetable stack. Ingredients: 1 tromboncino zucchini, 2 potatoes, ... then set aside. I found by lightly frying the veggies first gave a nice flavour, and as they were quite ...
... . I did mine with the below cuts on 170 degrees fan forced for approximately 45 minutes. Cut and wedge vegetables, my pictures are below. Drizzle with olive oil. To serve, add spinach to a shallow serving dish (I used ...
... ground coriander, 2 tsp ground cumin, 1 tsp ground turmeric, 2 tbs lemon juice, 1 cup vegetable stock, 4 piece naan bread warmed, 2 tbs vegetable oil, 400 ml light coconut milk. Method: Heat 1 tbs of the oil in a large ...
... , 1 pinch sea salt, 1 pinch freshly cracked black pepper. Method: Cook Leggo's Ricotta and Roasted Vegetable Tortellini according to packet instructions. Drain and set aside. Preheat a fan forced oven to 180ºC. Heat ...
... & blend together until smooth. Serve the prepared soup in a bowl, drizzled with pumpkin oil & sprinkle with pumpkin seeds. Categories: Vegetable soup; Australian; Entrees; Pumpkin; Low saturated fat. Complexity: 1.
... on 1 tray and potato on second tray. Bake parsnip mixture for 30 minutes and potato for 20 minutes or until vegetables are golden and crispy. Scoop out avocado flesh and place in a food processor. Add onion, lemon juice ...
Mix colour, form, texture and taste to really wow your guests with this fresh, colourful vegetable terrine. Ingredients: 350 g green beans, 2 green capsicums, halved, 2 red capsicums, halved, 2 tbs parsley leaves, 350 g ...
... in this savoury tarte tatin. This impressive pastry is the most delicious way to use leftover veggies. Ingredients: 400 g root vegetables cut into 1cm-thick slices, 2 dried bay leaves, 2 sheets Woolworths puff pastry ...
... , lime juice, mustard and caster sugar in a large bowl and mix to dissolve the sugar. Add the charred vegetables and coriander to the bowl and toss to cover. Heat the Ben's Original™ rice according to pack instructions ...
... ultimate snack of shortcrust pastry filled with spiced potato and pumpkin. Ready in 3 steps. Make these vegetable pasties today. Ingredients: 300 g Kent pumpkin deseeded, peeled, cut into 1cm pieces, 300 g washed white ...
... produce with international flavours. Try this super simple veg-packed traybake this winter. Ingredients: 0.33 cup water ... for a further 10-15 minutes or until vegetables are tender. Season. Drizzle with remaining miso ...
... g puy lentils ready cooked, 100 g spinach, 50 g walnuts. Method: Pre-heat the oven to 200°C. Tip the vegetables into a large roasting tin and toss with the oil. Roast for 10 minutes, add the lemon slices and roast for 25 ...
... the chopped tomatoes, add half a can of water and simmer for 15 minutes until thickened. Serve with chopped coriander on top. Categories: Lunch; Dinner; Vegetable stew; Mushroom; Tomato; Tofu; Chinese. Complexity: 2.
... . Meanwhile, place zucchini, tomato, onion, oil and vinegar in a medium bowl and toss to coat. Season. Place vegetables, in a single layer, on tray. Bake for 20 minutes or until tender. Using an electric mixer, beat eggs ...
This veggie packed shepherd's pie is delicious topped with silky butterbean mash. Ingredients: 2 tbs olive oil, ... 2 tsp thyme dried, 3 tbs tomato puree, 2.4 cup vegetable stock hot, made with 1 stock cube, 0.4 cup red ...
... 1 pinch cracked black pepper, 1 pinch salt. Method: Pre-heat the oven to 180°C/160°C fan-forced. Toss the vegetables with the olive oil and place on a baking tray. Roast in the oven for 20 minutes. Place the couscous and ...
This warming and gently spiced veggie tagine is perfect for using up whatever root vegetables you have in the fridge. Ingredients: 2 large parsnips, 3 large red onion, 2 large carrots, 2 large red capsicums, 1 tbs ras el ...
... cheese; bake for 30 minutes or until golden. Categories: High protein; Low sugar; Peanut free; Sesame free; Tree nut free; Asian; Vegetable bake; Zucchini; Chicken; Spring; Low ingredient; Entrees. Complexity: 2.
... the spring onions and garlic for 2-3 minutes, stir in the miso and soy sauce cook for 1 minute. Add the vegetable mix and cook for 2 minutes. Cook the noodles according to pack instructions and tip into the pan with the ...
This veggie packed pot pie is a great, comforting vegetarian dinner option the whole family will enjoy ... peeled and sliced, 4 cloves garlic peeled and minced, 1 vegetable stock cube, 1 tsp Dijon mustard, 150 g peas frozen, ...
... the carrot juice, tomatoes and Italian seasoning and bring to a boil over medium heat. Spoon the roasted vegetable mixture into the saucepan. Make sure to scrape up any browned bits that cling to the pan. Pour the ...
... and finely chopped, 3 tbs all purpose flour, 1.1 L chicken stock save 0.5 cups, 1 kg frozen mixed vegetables, 1 pinch salt, 1.5 cup thickened cream, 100 g parmesan grated. Method: Heat butter in a large stockpot over ...
... salt. Method: Heat oil in a large stockpot over medium-high heat.Add onion and fennel, cook until the vegetables are soft and translucent. Stir in garlic. Add the stock and simmer for 10 minutes. Add the spring greens ...
... serve with crusty toasted bread. Ingredients: 2 tbs olive oil, 1 onions peeled and finely chopped, 2 L vegetable stock, 200 g lentils rinsed, 425 g canned diced tomatoes, 2 dried bay leaves, 1 tbs dried Italian seasoning ...
... Heat remaining oil in same pan over medium-high heat. Add veggie rice and cook for 1 minute. Add garlic, cumin, ground ... stems. Stir half of the coriander through vegetable couscous. Spoon into serving bowls. Top with ...
... ; English; Low sugar; Seafood free; Soy free; Egg free; Wheat free; Peanut free; Dairy free; Tomato; Vegetable soup; Potato; Dinner; Low fat; Winter; Pressure cooker; Low saturated fat; Tree nut free; Carrot; Sesame free ...
A simple yet rich veggie stew packed with hearty flavours, turn to this vegetale and beans cassoulet for a satisfying ... Top with remaining baby spinach. Serve. Categories: Dinner; Vegetable; Jun 2023; French. Complexity: 2.
... rich fragrant Moroccan stew packed with earthy root veggies and aromatic spices making it the perfect winter ... garlic and fry for 2-3 minutes. Add all the vegetables, reduce the heat to low and cook, stirring occasionally, ...
... , 0.5 tsp garam masala, 0.5 tsp ground cinnamon, 1.25 tsp ground turmeric, 0.5 cup Woolworths vegetable stock, 2 tomatoes chopped, 0.66 cup coconut milk, 400 g canned chickpeas rinsed, drained, 450 g microwave jasmine ...
... red caPicum, 2 tbs chopped fresh dill, 0.5 bunch fresh chopped chives, 2 tsp curry powder, 2 tsp vegetable stock powder, salt and black pepper, 1 tsp minced garlic, 1 cup mashed potatoes, 0.5 cup mashed sweet potato ...
... drained tin of lentils, which will mash somewhat into the curry and thicken it slightly as it cooks. Stir once all the vegetables are added and now decide if you'd like more sauce - add a further 2 or 3 cups of water (I ...
... Greek yoghurt, 3 cup basmati rice steamed, 2 cloves garlic, 0.5 cup cashew nuts dry roasted, 4 tbs vegetable oil. Method: To make the korma curry paste, process onion, garlic, coconut, cashew nuts, chillies, spices, 1/3 ...
After an easy summery weeknight dinner? Try this vegetable pasta recipe - it's made with wholemeal penne and abundant summer vegies like zucchini and yellow squash. Ingredients: 375 g Macro Organic wholemeal penne, 2 tbs ...
Sneak some extra veg on dinner plates with this vegetable pasta bake recipe loaded with carrot, cauliflower and kale. Ingredients: 2 tbs plain flour, 40 g butter, 2 carrots finely diced, 1 cauliflower cut into small ...
... 8 silverbeet stalks trimmed, shredded, 2 tsp ground coriander, 1 tbs ground cumin, 2 tsp turmeric, 2 cup vegetable stock, 2 tbs rice bran oil, 1 stalk lemon grass chopped, 200 g solanato tomatoes halved, 3 cloves garlic ...
... for 2 minutes. Stand for 2 minutes. Meanwhile, thread vegetables onto pre- soaked bamboo skewers, reserving marinade. Heat a greased barbecue grill or chargrill pan over high heat. Cook skewers, turning and brushing ...
... ml coconut milk, 300 g Macro almost firm classic tofu, 230 g yellow curry paste, 2 tbs sultanas, 1 tbs vegetable oil, 2 cup medium grain white rice to serve. Method: Preheat oven to 210°C. Line a large baking tray with ...
... to please everyone and can be customised with your favourite veg. Ingredients: 1 green capsicum, deseeded, 1 celery ... and cook for 5 minutes, stirring, or until vegetables soften. Whisk eggs, crème fraiche and chopped dill ...
Use up your leftover vegies with this gorgeous roast vegetable salad recipe. The maple vinaigrette will make your vegetables sing. Ingredients: 1 tbs maple syrup, 2 tbs red wine vinegar, 0.25 cup extra virgin olive oil, ...
... 3/4 cup passata over base to cover. Combine remaining oil with garlic and oregano and use to brush vegetables. Place eggplant into cooker in a single layer, trimming to fit. Cover with one-third of the lasagne sheets ...
... sheet on a flat surface. Brush with butter. Top with 1 filo sheet. Brush with butter. Spoon 1/4 of the vegetable mixture along the long edge and roll up to enclose. Repeat to make 4 rolls. Place rolls into dish, coiling ...
... ingredients into slow cooker including LOW FODMAP stock.Add pepper and give a good stir to mix vegetables. Put in Chicken fillets and slice in halves. Mix it all about. Cook on low for 5.5 hours.Stirring a couple ...
... to make a ring. Crumble stock cube into a large bowl. Add 1 cup boiling water and stir to dissolve. Add vegetable protein and stir well. Soak chia seeds in a small bowl with 1/4 cup water. Set both aside for 10 minutes ...
... 1.25 cups couscous, 165 g Gravox lamb & rosemary gravy. Method: Preheat oven to 240°C/220°C fan-forced. Place vegetables on a greased baking tray. Drizzle over 2 tbs extra virgin olive oil, then toss to coat. Bake for 20 ...
... juice, remaining olive oil and toss to combine. Divide chicken and salad between four plates with vegetable rice. Dress with remaining lemon juice. Categories: Healthier easier; Sweet potato; Seafood free; Soy free; Egg ...
... juice, 1 lime cut into wedges, 270 ml coconut milk, 200 g medium tofu drained, cut into 1cm-thick slices, vegetable oil, 1 tbs palm sugar. Method: Heat a wok over medium heat. Add curry paste and coconut milk and stir ...
... large bowl, tossing to combine. Remove tart cases from oven and spread with ricotta. Season, then scatter over vegetables and tomato. Bake for a further 5 minutes or until puffed and golden. Scatter over dill, then slice ...
... in oven for 35-40 minutes or until vegetables are soft. Remove vegetables from oven and allow to cool. Transfer to ... free; Snacks; Halal; Condiments; Back to school; Vegie dip; Budget; Tree nut free; Gluten free; Sesame ...
... potato is tender and broccoli tips are slightly browned. Spoon quinoa into 4 serving bowls. Top with roast vegetables, tofu and avocado. Sprinkle over sesame seeds. Serve with seaweed snacks and chilli sauce, if using ...
... milk, 200 g Greek-style yoghurt, 60 g baby leaf spinach, 450 g rice cooked, 1 carrot diced, 1 tbs vegetable oil, 0.25 cauliflower cut into florets, 500 g diced lamb. Method: Heat oil in a large frying pan over medium ...
... is melted. Serve immediately with crusty bread and salad greens. Categories: High fibre; Australian; Stuffed vegetable; Low sugar; Entrees; Seafood free; Mushroom; Low salt; Spinach; Pescatarian; Tree nut free; High ...
This comforting beef & vegetable soup recipe is hearty, rich and packed full of veggies. An easy midweek meal with minimal effort and cost. Ingredients: 500 g porterhouse steak, 2 tbs olive oil, 1 onion chopped, 2 stick ...
... to 180 degrees celsius. In a large mixing bowl, add vegetables. In a small mixing bowl add all ingredients under “dressing for veg” and mix well. Pour over vegetables and ensure all are coated. Place into a lined oven ...
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