Skillet Recipes continued
21
VEGETABLE RECIPES
Savoury Cabbage
Serves 4
½ medium cabbage
2 teaspoons oil
2 bacon rashers, rind removed, finely
chopped
1 small onion, finely chopped
2 teaspoons curry powder
6 green onions, finely sliced
fresh ground pepper to taste
1. Wash cabbage, remove stalk and slice
leaves thinly.
2. Heat oil in skillet on setting 5. Add bacon,
onion and curry powder, sauté until onion
is tender.
3. Add cabbage and green onions. Stir to
combine. Reduce heat to setting 3, cover
and cook for 10 minutes, or until cabbage
is tender.
Tomato Onion and Zucchini Casserole Serves 4
2 tablespoons oil
2 small onions, finely sliced
1 clove garlic, finely chopped
500g zucchini, cut into 2cm pieces
3 large ripe tomatoes, roughly chopped
1 teaspoon Worcestershire sauce
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
fresh ground pepper to taste
1. Heat oil in skillet on setting 6. Add onion
and garlic, sauté until onion is tender.
2. Add zucchini, tomatoes, Worcestershire
sauce, parsley, basil and fresh ground
pepper to taste, bring to the boil.
3. Reduce heat to simmer, cover and cook
until zucchini is tender.
Ratatouille
Serves 4
1 eggplant
1 tablespoon oil
1 onion, finely sliced
1 clove garlic, finely chopped
1 green capsicum, cut into strips
200g zucchini, sliced
2 medium ripe tomatoes, roughly chopped
2 teaspoons mixed herbs
fresh ground pepper to taste
1. Slice eggplant, sprinkle with salt and
allow to stand for 30 minutes. Wipe away
moisture with absorbent paper. Cut into
2cm cubes.
2. Heat oil in skillet on setting 5, sauté onion
and garlic until onion is tender.
3. Add remaining ingredients and bring to
the boil. Reduce heat to simmer, cover
and cook for 30-35 minutes, stirring
occasionally.
