Marinated sundried tomato salad
Recipe by:
smatiszik
Just because you need to leave it to marinade overnight - don't miss out on this simply fantastic mix of flavours! Try it! It goes well with some goats cheese and garlic bread. It's even good tossed with some leftover pasta.
Capsicum quinoa salad
Recipe by:
JADE2001AD
Quinoa is a low GI grain. This is a great light lunch especially to take to work or uni. I chop the capsicums and mix them up with quinoa (rather than leave them in halves) if I'm packing them as a lunch.
Apple, Beetroot and Avocado Salad
Recipe by:
Barrett
A lovely apple vinaigrette makes the fresh beetroot, avocado and apples in this gorgeous salad come alive. This is a fun salad to serve guests arranged and layered on serving plates.
Artichoke Salsa
Recipe by:
Julie Dumford
A wonderful, light salsa recipe given to me by a friend who claims she can't cook! Serve with tortilla crisps, or as an accompaniment to chargrilled chicken.
Eggplant Caviar
Recipe by:
Bertha Mann
A Mediterranean dip of sweet grilled eggplant accented with onion, olive oil and dill. You can adjust the seasonings to your liking.
Eggplant Mixed Grill
Recipe by:
kelcampbell
A delicious way to serve veggies straight from the barbecue as a Vegetarian meal or as an accompaniment with other cooked meats, poultry or fish.
Warm Eggplant Tomato Salad
Recipe by:
Chaya Dombey
This incredible concoction of roasted capsicum, eggplant and tomatoes is simmered with cayenne and tomato purée. It can be spooned onto a bed of wild rocket and spinach, tossed into hot pasta, or spread on toasted baguette slices.
Avocado, Tomato and Capsicum Salad
Recipe by:
JOHNLYNN
This is a healthy, colourful chopped summer salad, featuring the fresh flavours of avocado, tomato and green capsicum. It's practically a salsa - make sure to use large, ripe avocados.
Avocado Tortilla Wraps
Recipe by:
VALKARYN
This is a light starter or snack that gets its kick from jalapeno chillies. Finely chop the jalapenos and sprinkle them over the tortillas to taste.
Baba Ghanoush
Recipe by:
Winky
Fabulous Lebanese roasted eggplant dip. Delicious served with pita, vegetables and hummus as part of a meze platter, or - of course - on it's own!
Orange-ginger tofu triangles
Recipe by:
MEAGHAN87
A salty, sweet and spicy marinade made with orange juice, soy sauce, ginger, dried chillies and sesame oil is used to make this baked tofu dish. Prep time includes marinating time.
Balsamic mushrooms
Recipe by:
CHRISTYJ
Balsamic mushrooms - delicious served on toast for a twist on the old favourite. These mushrooms are equally delicious hot or cold, so you can prepare them the night before your party or moments before!
Basic Roasted Capsicums
Recipe by:
FISHLOVE
This is a really basic way to roast capsicums for use in any recipe. Choose any colour capsicums you like, or use a variety of colours. It's even quicker if you use the grill. After they are roasted you can add olive oil and balsamic vinegar, or lightly pan-fry in olive oil and garlic to serve with feta cheese on crunchy toast.
Basil Rouille
Recipe by:
CSANDST1
This delicious dish makes a great dip or entree. Basil and tomatoes are seasoned with green chilli, garlic and sea salt. Serve with toasted baguette slices or pitta wedges.
Bruschetta
Recipe by:
JANWEISBERGER
Fresh tomatoes, basil and red onion are heaped on top of garlic-rubbed toast.
Easy Chickpea Gazpacho
Recipe by:
MEIMEICAT1
Make this chilled summer soup using the freshest veggies! The chickpeas make it more filling than a classic gazpacho. It is not a blender version of gazpacho.
Crispy vegetable pakoras
Recipe by:
veggigoddess
Serve with a spicy chilli or minty yoghurt sauce. Try other vegetables too, such as sweet potatoes, broccoli and asparagus. You can also use paneer.