This salad is a great entree for entertaining. All measurements can be altered to taste. Use bottled roasted capsicums or make your own with this recipe.
Recipe by: Tom Houlahan
Delicious served with crispy pappadams for an entree. For best results, cover and chill for 24 hours before serving.
Recipe by: CELTICFANMAN
Simple Mexican inspired veggie dip or pate with a little kick. I sometimes like to add a little more garlic and chilli.
Recipe by: BUTTERCUP8
These little quiches are made in a muffin tin which makes them the perfect size for party nibbles. Easy to make since there is no crust.
Recipe by: Linda
A tasty veggie sandwich that feeds four, with oven grilled eggplant, slices of red capsicum, soft goats cheese, tapenade and grated Parmesan on a French baguette.
Recipe by: Marlena
The marinade can be made into a spicy sauce by bringing to the boil in a saucepan and cooking until it is thick and syrupy.
Recipe by: R. Dils
Balsamic tomato sauce is the perfect complement to this mix of barbecued capsicum, eggplant, zucchini and broad beans.
Recipe by: Christopher O'Hearn
Try experimenting with simple home ingredients to make your own barbecue sauces. Adds fun to any barbecue.
Recipe by: Debi K
Bean salad is a great side dish or filling for vegetarian burritos. It's also tasty on baked potatoes with cheddar cheese.
Recipe by: Pam Garrison
Classic hummus made with chickpeas, onion, tahini, garlic, lemon, cumin and olive oil - then flavoured and coloured with beetroot.
Recipe by: KIMBERLEE