Related Searches: Mixed Veg Recipe
... . Perfect when served on a warm day with crusty bread and a glass of chilled white wine. Ingredients: 3 cup vegetable stock hot, 200 g uncooked teff, 1 eggplant sliced into 8 x 5mm wide rounds, 1 pinch salt, 1 pinch ...
... tender. Meanwhile, combine parsley, zest, chilli, garlic and remaining oil in a bowl and set aside. Transfer vegetables to a serving plate. Drizzle over oil mixture and scatter over parmesan. Serve. Categories: Low sugar ...
... , 2 tbs olive oil, 1 lemon grated rind, 1 tsp fennel seeds, 1 pinch salt, 1 pinch pepper, 2.8 cup vegetable stock, 250 g coarse bulgar wheat, 1 tbs harissa, 75 g raisins, 2 spring onions finely sliced, 2 tbs mint chopped ...
... Get the kids excited about crunchy fresh veggies, plus the recipe is nutritionally approved!; ... skeleton. Serve with remaining vegetables. Categories: Kids snack; Halloween; Vegetable; Healthier easier; Seafood ...
Feel free to use any root vegetables you have on hand, not necessarily what I have used in this recipe. ... swede and potato into rough chunks or any other root veg you are using.Place into a pan of slightly salted ...
Ingredients: 350 g carrots sliced, 1.5 tbs vegetable oil, 1 onion finely chopped, 175 g Cheddar cheese finely grated, 225 g fresh white breadcrumbs, 3 tbs parsley finely chopped, 2 tbs sage, 1 egg beaten, 1 egg yolk only ...
... with foil and spray with canola oil spray. Arrange veggies on foil with thickest bits toward the outside. ... second was flippin' gorgeous!. Categories: Australian; Vegetable; Mushroom; Tomato; Appetisers. Complexity: 3 ...
... how to pickle them with this recipe. Pickled veggies are delicious on burgers and charcuterie boards or with ... then refrigerate for 2 hours or until chilled. Place vegetables in a colander set over a bowl. Sprinkle over ...
... cups flour and sparkling water in a large bowl until smooth. Place remaining flour in a separate bowl. Working in batches, dip vegetables in flour, shaking off excess, then dip in batter to coat. Working in batches, fry ...
... to soften. Add the tomatoes, mushrooms, and garlic cloves and mix with the other vegetables, then roast for another 10 minutes, until all the vegetables are tender. Squeeze the soft garlic out of its skin onto the ...
After a healthy snack for the kids? Try these crispy veggie stars. They're packed with carrots and are a fun way to get the kids to eat their vegetables. Ingredients: 2 medium carrots grated, 85 g Woolworths shredded ...
... recipe for golden baked potatoes served with a veggie-packed tomato sauce. It's nutritionally approved and ... heat. Cook, stirring, for 3 minutes or until vegetables have softened. Season with pepper. Transfer to a small ...
... , peeled, 2 tsp sumac, 1 lime zested, 1 bunch coriander washed and stalks removed roughly chopped, 2 tsp vegetable stock powder, few grinds salt and black pepper, 2 cup wholemeal breadcrumbs, 0.5 cup fresh herbs chopped ...
... a large roasting tin and place in a preheated oven, 190°C, Gas Mark 5, for 40-45 minutes or until the vegetables are tender. Add the tomatoes and return to the oven for a further 5 minutes or until the tomatoes are just ...
... just tender. Stir in the rice wine, soy and sweet chilli sauces and spring onions and cook for 1 more minute, until the sauce has thickened. Categories: Asian; Vegetable; Capsicum; Mushroom; Side dishes. Complexity: 2.
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 ...
... 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 ...
Oven baked popcorn veggie bites with a zesty coating. A healthier alternative to deep fried. Ingredients: 500 g ... : High fibre; Snacks; Australian; Low sugar; Vegetable; Pumpkin; Cauliflower; High protein. Complexity: 3.
... small sweet potato, 420 g corn kernels, 2 cloves garlic, 1 cup plain flour, 2 large eggs, 0.5 cup vegetable oil. Method: Grate or julienne the zucchinis and pop onto a clean cloth. Wring/squeeze the water out. Put dried ...
Entertain in style with this colourful chargrilled veggie platter with bean dip. Serve with dukkah- ... on each side or until charred and crisp. Arrange vegetables on a platter around bean dip scattered with reserved dukkah ...
... (do not over-steam because we still need the veggies fresh & crunchy). Once cooled down, shear the corn ... a large mixing bowl and stir well. Mix the steamed veggies with the sauce in the mixing bowl. Finally, top with ...
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.
... 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 ...
... fresh lemon, 10 g herb fresh oregano. Method: Preheat oven to 200°C. Grease a large roasting pan. Place the vegetables and garlic in the pan. Combine olive oil and oregano, and season with salt and pepper. Pour over the ...
... . 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 ...
... until fine crumbs form. Season to taste. Pour taco crumbs into a bowl. Pour beaten egg into a separate bowl. Dip the vegetables one at a time into egg, then toss in taco crumbs, and place on prepared tray. Spray crumbed ...
... evenly spread on a baking tray and cover with 2 tbs of oil and seasoning. Bake the vegetables in the oven for 25 minutes. While the vegetables are baking fry the diced halloumi on a pan on a medium heat with 1 tbs of ...
... large zucchini, 2 red capsicums cored, deseeded and quartered, 4 tbs olive oil, 200 g couscous, 1.8 cup vegetable stock boiling, 50 g butter, 2 tbs mixed herbs chopped, such as mint, coriander and parsley, 1 lemon juice ...
... ; Soy free; Egg free; Vegetarian; High fibre; High protein; Low sugar; Seafood free; Sesame free; Tree nut free; Halal; Pescatarian; Italian; Roast vegetable; Zucchini; Roast; Low ingredient; Side dishes. Complexity: 2.
... 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 ...
... .2 cup water, 200 g long-grain rice, 150 g fine green beans washed and trimmed, 120 g broccoli, 1 tbs vegetable oil, 1 zucchini sliced into thin strips, 1 carrot sliced into thin batons, 1 tsp fresh root ginger grated, 2 ...
... reduced, add the tomatoes. Let the mixture simmer for 15 minutes over a low heat, taking care not to let the vegetables stick to the base of the pan and burn. Add the garlic and a little more olive oil for added flavor ...
... oil and season well. Roast in a preheated oven, 200°C, for 15-20 minutes, or until the edges of the vegetables are just starting to char. Meanwhile, put the couscous in a wide bowl and pour over boiling hot water to just ...
... with any juices from the roasting tin until smooth. Spoon into a serving bowl and set aside. Tip the saffron vegetables into a large roasting tin and cook in a preheated oven, 220°C for 15-20 minutes, turning once until ...
... 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 ...
... , 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 ...
... 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 ...
... 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 ...
... second tbs of extra virgin olive oil then stir the eggplant meat in and continue to fry. When the vegetables have softened down further, add the tomatoes and tomato chutney. Stir to combine and continue to cook on low ...
... the beans and bring to the boil. Reduce the heat, cover and simmer gently for 20-25 minutes until the vegetables are tender. Season to taste with salt and pepper. Add the chocolate and coriander and cook for a further 2 ...
... , slice into 12 slices and serve with aioli either warm or chilled. Enjoy!. Categories: Snacks; Australian; Low sugar; Vegetable; Sweet potato; Seafood free; Eggs; Tree nut free; Peanut free; Sesame free. Complexity: 3.
... 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 ...
These roasted eggplant stacks make a colourful and veggie packed starter or light lunch option. Ingredients: 2 tbs olive ... Lunch; Dinner; Low sugar; Eggplant; Low salt; Vegetable stacks; Lemon; High protein. Complexity: 2.
... with parsley or mint. Categories: Lamb; Low sugar; Entrees; Seafood free; Low salt; Egg free; Wheat free; High protein; High fibre; Mince; Australian; Eggplant; Vegetable stacks; Gluten free; Sesame free. Complexity: 3.
... free; Pescatarian; Egg free; Wheat free; Peanut free; Side dishes; Foodhub video; High fibre; Australian; Halal; Vegetable stacks; Tree nut free; Dec 2019; Gluten free; Sesame free; Vegetarian; Christmas. Complexity: 3.
... free; Low salt; Comfort food; Soy free; Egg free; Peanut free; Wheat free; Snacks; Australian; Halal; Winter; Jul 2023; Vegetable stacks; Tree nut free; Tamara; Gluten free; Sesame free; Vegetarian. Complexity: 1.
... , capsicum & garlic. Cook for 4-5 minutes on low heat. Add in remaining veggies and spices and cook until all vegetables are cooked. Add in veggie stock and beans & bring to boil. Lower the heat and let simmer for 20 ...
... into a roasting tin, drizzle with the oil and sprinkle with the fennel seeds and salt and pepper. Roast the vegetables in a preheated oven, 200°C for 20-25 minutes, turning once, until well browned and tender. Cut the ...
... recipe. The crunchy crumbed morsels - served with colourful veggies and salad - make a perfect midweek dinner option. ... mixture. Season. Bake for 20 minutes or until vegetables are just tender. Remove from oven. Brush with ...
... easy it is to make your own kimchi at home with extra veggies. Ingredients: 150 g Chinese leaf, 1 large carrot, 3 ... your hands, working the salt into the vegetables, squeezing out the moisture and ensuring everything is ...
... wrap in aluminium foil and cook with the veggies. While veggies are cooking.Place the spinach in a ... make the salad 'Muddy'. Categories: High fibre; Australian; Low sugar; Vegetable; High protein; Salads. Complexity: 2.
... over buffalo broccolini, then serve with green yoghurt sauce. Categories: Asian; Low sugar; Entrees; Roast vegetable; Pescatarian; Egg free; Peanut free; High protein; Foodhub video; High fibre; Apr 2020; Tree nut ...
... filling and serve with lemon wedges. Categories: Vegie wrap; Lunch; Low sugar; Middle eastern; Seafood free; Soy free; Egg free; Barbeque; High protein; Dairy free; Bbq vegetable; High fibre; Mushroom; Bbq; Low saturated ...
... 4 tbs olive oil, 2 tsp oregano, 1 tsp Vegie salt, 2 tbs grated pecorino cheese, pinch chilli flakes ... side dish with your favourite meal. Categories: Australian; Roast vegetable; Low ingredient; Side dishes. Complexity: 2.
... stock. Use a stick blender to blitz. Add extra vegetable stock if needed. Blitz until you get a glorious texture. Serve with additional steamed veggies for a hearty vegetarian dish. Categories: Dairy free; Soy free ...
... until butter has melted and mixture is sizzling. Drizzle over veg and return to oven for 5-10 minutes. Serve. Categories: Roast; Roast vegetable; Sweet potato; Seafood free; Parsnip; Low salt; Soy free; Pescatarian ...
This simple slow cooked veggie spread is delicious served with crusty bread for a snack or easy entree. ... capsicums, onions and tomatoes for 10 minutes. Tip the vegetable mixes into the pan with the eggplant and stir in ...
These stuffed peppers make an impressive veggie main course and slow cooking enhances all the flavours ... and scoop out the seeds. Fill each capsicum with the vegetable mix and place the lid back on top. Stand the capsicums ...
... A deliciously easy way to enjoy this green veg. Ingredients: 50 g unsalted butter melted, 2 ... . Categories: High fibre; Quick and easy; Australian; Roast vegetable; Low salt; Brussels sprout; Low ingredient; High protein; ...
... 100 g ricotta, 40 g chopped spinach, 1 cup mixed veggies of choice, 50 g melting cheese of choice, 1 ... golden and mushrooms are tender. Enjoy!. Categories: Stuffed vegetable; Low sugar; Halal; Italian; Seafood free; Soy ...
... Serve them with eggs cooked your way and a side of veg for a brekkie worth waking up for. Ingredients: 500 g ... free; Tree nut free; Halal; Pescatarian; Australian; Vegetable; Fathers day; Aug 2021; Potato; Air fryer ...
Celeriac gets a spicy makeover in this impressive veggie centrepiece dish. Ingredients: 1 large celeriac, 2 tbs olive ... some extra mint leaves. Categories: Halal; Roast vegetable; Seafood free; Pescatarian; Egg free; Wheat ...
... and creamy blue cheese dip, ideal for a veggie lunch. Ingredients: 1 large cauliflower chopped into florets ... dip and optional celery sticks. Categories: American; Cauliflower; Fried vegetable; Appetisers. Complexity: 2.
... red cabbage steaks are the perfect way to make veggies the centrepiece of your meal. Ingredients: 2 tbs olive ... free; Wheat free; Pescatarian; High protein; Bbq vegetable; High fibre; Dinner; Gluten free; Sesame free ...
... will become your favourite way to snack on veggies. Ingredients: 1 medium cauliflower chopped into florets, ... ; High fibre; Halal; Low saturated fat; Fried vegetable; Tree nut free; Gluten free; Vegetarian. Complexity: ...
... air fryer stuffed mushrooms are a perfect cheesy veggie based snack. Ingredients: 250 g chestnut ... until golden and bubbling. Categories: French; Stuffed vegetable; Mushroom; Low ingredient; Appetisers. Complexity: 1 ...
... main is a flavour-packed and way to eat your veggies. Ingredients: 3 tbs olive oil divided, 4 large ... the fresh mint scattered on top. Categories: Lunch; Dinner; Stuffed vegetable; Middle eastern; Eggplant. Complexity: 2.
You'll reach your veggie intake with these crunchy, easy-to-eat green-bean fries, served with a bright yoghurt ... lemon wedges. Categories: Australian; Eggs; Fried vegetable; Appetisers; Green beans; Air fryer. Complexity ...
Cutting corn on the cob into "ribs" makes it a fun veggie snack. Ingredients: 4 large corn cobs, 1 tbs canola oil, 1 tsp smoked ... wedges on the side. Categories: Snacks; American; Fried vegetable; Air fryer. Complexity: 1.
... every time. Pair with your favourite roast meats and baked veggies. Ingredients: 1 kg carrots, 60 g olive oil spread, ... . Categories: Australian; Vegetable; Claire; Seafood free; Sauteed vegetable; Low ingredient; Carrot ...
Make veggies extra tasty this Christmas and coat zucchini slices in parmesan before baking. Drizzled with ... . Categories: Quick and easy; Zucchini; Australian; Roast vegetable; Low ingredient; Side dishes. Complexity: 1.
... great snack for the kids. The cakes are packed with veggies and are so easy to make. Ingredients: 500 g ... of 16. Serve with yoghurt. Categories: Low sugar; Vegetable; Healthier easier; Seafood free; Low salt; Soy free ...
... . Cut the woody ends off the asparagus, and with a veggie peeler, lightly peel up and down the stalk a few times ... Serve immediately and enjoy. Categories: Australian; Vegetable; Asparagus; Bbq; Low ingredient; Snacks. ...
Sticky and sweet harissa roasted eggplant is the perfect hero veggie for an easy dinner. Ingredients: 150 g brown rice uncooked, ... High fibre; North african; Lunch; Dinner; Vegetable; Eggplant; Low salt; Low saturated fat; ...
... as a snack on their own or to top a veggie-bowl. They pack a delicious Greek flavour in every bite. Ingredients ... a small bowl.Serve falafels with tzatziki. Categories: Vegetable; Seafood free; Low salt; Soy free; Egg ...
Veggies and dip, but in a salad: this bowl combines the best of crunchy cucumber and radishes with a pea-and-chickpea ... drizzled with remaining oil. Categories: Lebanese; Vegetable; Nov 2022; Budget; Salads. Complexity: 2 ...
... s Real Stock Mushroom 1l, 1.25 cup Mckenzie's Dried Veg Pearl Barley rinsed, 1 can chickpeas drained, 0.25 cup ... sweet potato. Categories: Lunch; Australian; Dinner; Vegetable; Seafood free; Egg free; Peanut free; Tree ...
... into small chunks, 2 tbs canola oil, 3 cloves garlic peeled and mashed, 2 cups vegetable stock, 20 g butter. Method: Peel and cut your vegetables into small chunks.Add canola oil to a pot a heat on medium hear. Add in ...
... and ginger together and tip into the wok. Cook for 2 minutes, stirring well to coat all the rice and vegetables. Heat the remaining oil in a separate pan and fry the eggs until just cooked, with the yolks still runny ...
... in a medium saucepan over medium heat. Add onion and sauté for 2 minutes. Add frozen vegetables and cook for 2 minutes or until vegetables are thawed. Add burger mix, sunflower seeds and ? cup grated cheese and mix to ...
... a pinch of salt. Add all greens and cook for about 3 minutes or until vegetables are bright green and crisp tender. Drain vegetables well. In a another bowl, mix butter and coriander seeds, season with salt and pepper ...
... . Return pan of water to heat. Add asparagus and beans and cook for 2-3 minutes until bright green. Refresh vegetables in iced water. Drain well. Place eggs into pan and cover with hot water. Bring to the boil and cook ...
... and a tomato onto 4 serving plates. Remove 'lids' and spoon 2 teaspoons basil pesto on each vegetable. Top with lids and serve with crusty bread. Categories: High fibre; Stuffed capsicum; Australian; Low sugar; Entrees ...
... and pepper. Place pan on barbeque and cover with lid. Cook for 50 minutes, tossing occasionally, or until vegetables are tender. Transfer to a serving platter. Drizzle with a little extra olive oil. Season with salt and ...
... mushrooms and sesame, it's sure to be a hit. Ingredients: 270 g dried udon noodles, 2 tbs vegetable oil, 1 red onion cut into wedges, 200 g mushrooms cut into wedges, 0.25 cup salt-reduced soy sauce, 0.33 cup vegetarian ...
... pak choy and stir-fry for 1 minute. Add 2 tbs water, cover, and cook for 2 minutes or until vegetables are just wilted and bright green. Add sesame oil. Toss until combined. Transfer to a serving platter. Sprinkle pak ...
... with the garlic. Mix the spices in a small bowl with the oil to form a paste, then mix in and coat the vegetables well. Roast for 30-35 minutes then add the lentils and pour in the stock. Place back in the oven for 10 ...
... thickened slightly.Chop half of the basil. Stir chopped basil into sauce, then pour into ovenproof dish. Arrange vegetables in alternating slices on top of the sauce, working from the outer edge to the centre of the pan ...
... cut into small pieces, 25 g butter, 1 tsp light brown sugar, 1 pinch nutmeg grated. Method: Boil the vegetables together in a large pan of boiling salted water for about 20 minutes, or until soft. Drain well and return ...
... or goats' cheese, 1 pinch pepper. Method: Place the pepper halves in a roasting tin and divide the other vegetables and the garlic between them. Sprinkle with the oil and cumin seeds, season with salt and pepper and bake ...
... gently for 10 minutes. Add the vinegar to the pan and cook, uncovered, for a further 10 minutes. The vegetables should be brown from the vinegar and all the liquid should have evaporated. Season well with salt and pepper ...
... until carrots are just tender. Meanwhile, whisk remaining oil, lemon juice, paprika and garlic together. Pour over vegetables and toss well. Return to oven for 5 minutes. Transfer to a serving bowl and garnish with mint ...
... for 8 minutes or until just tender. Drain and transfer to a large bowl. Add onion, garlic, grated vegetables, spices, coriander, feta, sultanas and pumpkin kernels. Stir well to combine. Add egg and oil, season and stir ...
... slightly. Steam broccoli for 8 minutes or until tender. Add peas and cook for further 2 minutes. Add steamed vegetables to warm sauce. Serve topped with toasted almonds. Categories: High fibre; Asian; Low sugar; Steamed ...
... (depending on size) or until potato is tender. Meanwhile, heat remaining oil in a pan over medium heat. Add vegetables and reduce heat to low. Cook for 10 minutes until soft. Stir in curry powder and chilli flakes and ...
Pumpkin is one of my favourite vegetables & when combined with delicious flavours & baked hasselback style is a knock out dish for any festive or special event. Ingredients: 0.5 medium butternut pumpkin, 2 tbs maple ...
... and carrot. Drizzle over half the glaze and toss to coat well. Season. Bake for 15 minutes. Drizzle vegetables with remaining glaze and scatter over rosemary. Stir with a large slotted spoon. Bake for a further 12 ...
... for 6 minutes. Once the eggplant has roasted, remove from the oven and place on the pan with the other vegetables and fry for 2 minutes. Add the rest of the ingredients apart from the parsley, mix well and allow the ...
... for 6 minutes.Once the eggplant has roasted, remove from the oven and place on the pan with the other vegetables and fry for 2 minutes. Add the rest of the ingredients apart from the parsley, mix well and allow the ...
... . Loosely wrap onion in foil and add to pan. Place pan in oven and bake for 15 minutes or until vegetables are just tender. Transfer zucchini to a chopping board and use a teaspoon to scrape out zucchini flesh, leaving a ...
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