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ROAST VEGETABLES
Serves 4
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. 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 100%, drain.
3. Combine oil, oregano, parsley and salt. Pour over vegetables, coat evenly.
4. Cook, uncovered for 26 minutes on TOP and BOTTOM GRILL, mixing half
way through.
HONEY GINGERED VEGETABLES
Serves 6
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
1. In a large microwave safe bowl,heat dressing, ginger, honey, soy sauce and
lemon juice for 3-4 minutes on 100%.
2. Add pumpkin and cook covered 4-6 minutes on 100%, until just tender.
3. Stir in beans and zucchinis, cook covered a further 6-7 minutes on 100%.
4. Spoon onto a serving plate. Sprinkle with pecans.
SQUASH WITH YOGHURT
Serves 4-6
500 g squash
200 g carton natural yoghurt
2 teaspoons seeded mustard
ground black pepper
1. Wash and trim squash. Slice thinly, place in a microwave safe glass pie
plate.
2. Cover and cook for 4-6 minutes on 100%, 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.
GRILLED ZUCCHINI WITH FETA AND
MINT
Serves 2
300 g zucchini
approximately 100 g feta
olive oil, to brush
handful of fresh mint finely chopped
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 TOP
GRILL, turning half way through.
4. Place zucchini in a bowl. Add crumbled feta and garnish with fresh mint.
R890N C/B22-33
08.3.24, 4:23 PM
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