1. Mediterranean Cauliflower Salad
2. Fresh Tomato Salad
3. Tomato and Pepper Salad
4. Minty Green Bean Salad
5. Asian Broccoli Stir Fry
6. Grilled Eggplant with Middle Eastern Spices
7. Gingered Snow Peas
8. Fried Cabbage with Onion
9. Sicilian Vegetable Stew
10. Grilled Zucchini
11. Grilled Portobello Mushrooms
12. Grilled Capsicum and Zucchini
13. Roasted Asparagus with Shallots
14. Asparagus and Tomato Stir-Fry
15. Garlic Asparagus with Lime
16. Spicy Braised Cabbage
17. Stir-Fried Cabbage
18. Hot Baby Mushrooms
19. Thai-Style Cabbage
20. Golden Carrot Soup
21. Stir Fried Vegetables with Italian Sauce
22. Vegetable Kebabs
23. Barbequed Vegetable Kebabs
24. Green Beans with Tomatoes and Oregano
25. Cabbage, Zucchini and Capsicum Stir-fry
26. Italian Style Celery
27. Curried Vegetables
28. Stir-Fry Spring Vegetables
29. Roasted Vegetables
30. Grilled Eggplant with Tomatoes and Balsamic Vinegar
31. Roasted Cherry Tomatoes and Asparagus with Lemon Thyme
32. Steamed Greens
33. Spiced Chinese Vegetables
34. Ratatouille
35. Middle-Eastern Spice Stew
36. Chinese Vegetable Stir-fry
37. Mixed Pepper Salad
38. Garlic Baked Tomatoes
39. Chinese Sprouts
40. Roasted Red Capsicum and Tomato Soup
41. Light Vegetable Soup
42. Beefy Tomato and Basil Soup (it's "beefy" from stock cube, could totally use vegetable stock cube instead)
43. Cauliflower Soup
1. Mediterranean Cauliflower Salad
Nutritional Information
Calories: 100
Serves: 4
Ingredients
1 head cauliflower, cut into florets
1/4 cup red capsicum, chopped
2 tablespoon fresh parsley, chopped
1/4 cup olives
1 tablespoon capers
1 tablespoon wine vinegar
1 tablespoon olive oil
1/2 teaspoon dried oregano
Salt and pepper to taste
Source- Nutrition Professionals Australia
Method
Steam or microwave cauliflower florets until just tender.
Refresh under cold water to stop the cooking process.
In a bowl, combine cauliflower, pepper, parsley, olives and capers.
Toss lightly.
Whisk together vinegar, oil and oregano.
Pour over vegetables.
Marinate in the fridge for two hours or overnight.
Serve cold.
2. Fresh Tomato Salad
Nutritional Information
Calories: 100
Serves: 4
Ingredients
5 tomatoes, diced
1 onion, chopped
1 cucumber, sliced
1 green capsicum, chopped
1/2 cup chopped fresh basil
1/2 cup chopped parsley
2 tablespoon white wine vinegar
2 tablespoon crushed garlic
Salt and pepper to taste
Source- Nutrition Professionals Australia
Method
In a large bowl, combine the tomato, onion, cucumber, bell pepper, basil, parsley, garlic and vinegar.
Toss and add salt and pepper to taste.
Chill and serve.
3. Tomato and Pepper Salad
Nutritional Information
Calories: 100
Serves: 4
Ingredients
3 medium tomatoes, chopped
1 large cucumber, seeded and chopped
1 medium green capsicum, chopped
1 stalk celery, thinly sliced
3 tablespoon distilled white vinegar
1 tablespoon white sugar
1/2 teaspoon salt
Freshly ground black pepper to taste
Source Nutrition Professionals Australia
Method
Mix the tomatoes, cucumber, green bell pepper, and celery in a bowl. Mix the vinegar, sugar, salt, and pepper in a separate bowl, and pour over the salad. Gently toss to coat. Cover, and refrigerate at least 2 hours, stirring occasionally.
4. Minty Green Bean Salad
Nutritional Information
Calories: 100
Serves: 6
Ingredients
1/4 cup water
1 teaspoon white sugar
500g fresh green beans
4 cloves garlic, thinly sliced
2 slices onion, chopped
1 sprig fresh mint leaves
1 tablespoon olive oil
1 tablespoon cider vinegar
1/2 tablespoon minced garlic
1/4 teaspoon dried basil
1/4 teaspoon prepared mustard
Pepper to taste
Source Nutrition Professionals Australia
Method
In a medium saucepan, bring the water and sugar to the boil.
Cook green beans 10 minutes, or until tender but crisp.
Transfer green beans to a medium bowl, and mix with garlic, onion, and mint.
In a small container with a lid, mix olive oil, cider vinegar, garlic, basil, mustard, salt, and pepper.Shake until well blended.Toss into the green bean mixture.
5. Asian Broccoli Stir Fry
Nutritional Information
Calories: 100
Serves: 4
Ingredients
1 bunch broccoli, cut into florets, stem peeled and chopped
1 teaspoon of oil
2 cloves garlic, minced, grated, or pressed
2 teaspoon grated fresh ginger
2 tablespoon soy sauce
1 tablespoon dry sherry
2 teaspoon sesame oil
1 teaspoon artificial sweetener eg. Splenda
Source- Nutrition Professionals Australia
Method
Lightly steam broccoli, or microwave in a covered container in small amount of water for 3 minutes.
Combine soy sauce, sesame oil, sherry, and sweetener.
Spray frying pan with oil spray.
Stir-fry broccoli for 1-2 minutes, until almost tender.
Push to the edges of the pan.
Add ginger and garlic to pan and sauté 30-60 seconds, until fragrant.
Add sauce in the pan, and toss all ingredients together.
Source- Nutrition Professionals Australia
6. Grilled Eggplant with Middle Eastern Spices
Nutritional Information
Calories: 100
Serves: 2
Ingredients
1 medium eggplant
1 teaspoon of olive oil
Ground coriander seed
Ground cumin seed
Pepper
Source- Nutrition Professionals Australia
Method
Slice eggplant into slices about 2cm thick.
Sprinkle with coriander, cumin, and pepper.
Spray with olive oil.
Let sit for 5-10 minutes.
Sprinkle with salt and grill on a medium-hot grill for approx 4 minutes per side
7. Gingered Snow Peas
Nutritional Information
Calories: 100
Serves: 4
Ingredients
3/4 cup chicken stock
1 clove garlic
2 teaspoon sliced fresh ginger
300g snow peas, trimmed
2 cups sliced mushrooms
1/2 cup sliced spring onions.
2 tablespoon dry sherry
1 tablespoon soy sauce
Source- Nutrition Professionals Australia
Method
Heat chicken stock and garlic and boil until reduced to 1/4 cup.
Remove garlic.
In a large frying pan, place reduced stock, ginger, vegetables and sherry.
Stir for 3-4 minutes, tossing frequently.
Add soy sauce.
Source- Nutrition Professionals Australia
8. Fried Cabbage with Onion
Nutritional Information
Calories: 100
Serves: 3
Ingredients
1 teaspoon of olive oil
1 small white onion, sliced very finely
1 small head of cabbage, cut in half
2 tablespoon cider vinegar
1 bay leaf (optional)
Water
Source- Nutrition Professionals Australia
Method
Spray pan with oil and onion and cook till slightly brown.
Add cut cabbage and add bay leaf (optional).
Add water, 1/4 cup at a time, to cover cabbage.
Cover and allow to steam, stirring often, and adding water as needed to help loosen the brown bits in the pan.
Cook 15-20 minutes.
It will cook down quite a bit in volume.
Taste to check for desired tenderness.
When almost done, add vinegar, stir, and heat an additional 5 minutes.
Sprinkle with coarse black pepper just before serving if desired.
9. Sicilian Vegetable Stew
Nutritional Information
Calories: 100
Serves: 8
Ingredients
1kg eggplant
250g onions, thinly sliced
1 tablespoon olive oil
500g ripe tomatoes, seeded and cut into strips
2 tablespoon capers, drained
2 or 3 celery stalks, chopped
150g olives
1/3 cup vinegar of any kind
1 teaspoon Splenda
Source- Nutrition Professionals Australia
Method
Wash the eggplants and cut into small pieces.
Put them into a large strainer and sprinkle with salt.
Set aside to drain for at least 1 hour.
Meanwhile, combine the onions with half of the olive oil in a wide, shallow pan.
Cook until golden.
Add the tomatoes, capers, celery and olives.
Mix well and cook for 15 minutes, set aside.
Rinse the eggplant and dry completely.
Heat the remaining oil in a pan over high heat.
When the oil is hot, add the eggplant pieces and fry until well browned.
Stir the eggplant into the tomato mixture.
Sprinkle on the vinegar and Splenda and return to low heat.
Cook until the vinegar completely evaporates.
Serve either warm or cold.
10. Grilled Zucchini
Nutritional Information
Calories: 100
Serves: 2
Ingredients
1 large zucchini
1/4 cup fat free Italian-style salad dressing
Source-Nutrition Professionals Australia
Method
Slice zucchini into 1/2cm thick slices.
Toss is a bowl with Italian dressing.
Place on a hot grill and grill about 4 to 5 minutes or until grill marks appear and the zucchini is slightly limp.
Serve and enjoy.
11. Grilled Portobello Mushrooms
Nutritional Information
Calories: 100
Serves: 4
Ingredients
1/2 cup finely chopped red capsicum
1 clove garlic, minced
1 tablespoon olive oil
1/4 teaspoon onion powder
1/2 teaspoon ground black pepper
4 portobello mushroom caps
Source Nutrition Professionals Australia
Method
Preheat grill for medium heat.
In a large bowl, mix the red bell pepper, garlic, oil, onion powder, and ground black pepper.
Brush mixture over gill side of the mushroom caps.
Lightly oil the grill grate.
Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.
12. Grilled Capsicum and Zucchini
Nutritional Information
Calories: 100
Serves: 2
Ingredients
1 medium green capsicum
1 medium sweet red pepper
2 medium zucchini
1 teaspoon of olive oil
2 teaspoon soy sauce
Source- Nutrition Professionals Australia
Method
Cut vegetables into thin strips.
Place the vegetables on a double layer of heavy-duty foil.
Lightly spray with olive oil spray; drizzle with soy sauce.
Fold foil around vegetables and seal tightly.
Grill, covered, over medium heat for 10-15 minutes or until vegetables are crisp-tender.
13. Roasted Asparagus with Shallots
Nutritional Information
Calories: 100
Serves: 4
Ingredients
2 bunches fresh asparagus spears, trimmed
4 medium shallots, thinly sliced
1 teaspoon olive oil
3 tablespoon red wine vinegar, divided
Salt and pepper to taste
Source- Nutrition Professionals Australia
Method
Preheat the oven to 200°C.
Place the asparagus and shallots in a large bowl, and pour the olive oil and 2 tablespoons of the vinegar over them.
Season with salt and pepper, and toss to coat evenly.
Spread the asparagus spears out in a single layer on a baking sheet.
Bake for 20 minutes in the preheated oven, or until tender and bright green.
Shake the pan about half way through to roll the spears over so they cook evenly.
Remove from the oven, and drizzle the remaining vinegar over the asparagus.
Toss lightly to coat, and serve immediately.
14. Asparagus and Tomato Stir-Fry
Nutritional Information
Calories: 100
Serves: 6
Ingredients
1 teaspoon olive oil
500g fresh asparagus, cut diagonally into 3cm pieces
4 green onions, but into 2cm diagonal pieces
150g canned mushrooms, drained and sliced
2 small tomatoes, cut into thin wedges
1/2 teaspoon grated lemon peel
1 tablespoon soy sauce
2 teaspoon lemon juice
1/2 teaspoon sesame oil
Source- Nutrition Professionals Australia
Method
Heat a large saucepan over medium-high heat.
Add butter, asparagus and onions.
Stir-fry 3-4 minutes.
Add mushrooms and stir-fry 1 minute.
Stir in tomatoes, lemon peel, soy sauce, lemon juice, and oil.
Heat thoroughly.
15. Garlic Asparagus with Lime
Nutritional Information
Calories: 100
Serves: 2
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
1 medium shallot, minced
1 bunch fresh asparagus spears, trimmed
1/4 lime, juiced
Salt and pepper to taste
Source- Nutrition Professionals Australia
Method
Heat olive oil in a large pan over medium heat.
Stir in garlic and shallots, and cook for 1-2 minutes.
Stir in asparagus spears; cook until tender, about 5 minutes.
Squeeze lime over hot asparagus, and season with salt and pepper.
Transfer to serving plate, and garnish with lime wedges.
16. Spicy Braised Cabbage
Nutritional Information
Calories: 100
Serves: 4
Ingredients
5 cups chopped cabbage
1 cup beef broth/stock
4 crushed garlic cloves
1 teaspoon olive oil
1/2 onion, slivered
1 teaspoon tumeric
1 teaspoon cumin
If you enjoy spicy food, also add 1 teaspoon chilli peppers and 1/2 teaspoon cayenne pepper
Instead of tumeric, cumin and cilantro you can use 1 tablespoon chilli powder
Source- Nutrition Professionals Australia
Method
Heat pan, lightly spray with olive oil.
Add onions, cook until translucent and add garlic.
Sautee a few minutes.
Add cabbage.
Toss, then add the rest of the ingredients, mix well.
Braise on medium/low heat until liquid reduces to half.
Stir often to infuse flavours.
17. Stir-Fried Cabbage
Nutritional Information
Calories: 100
Serves: 2
Ingredients
1 teaspoon olive oil
2/3 cup chopped celery
2 cups shredded cabbage
1/2 cup chopped green capsicum
1/3 cup chopped onion
4 teaspoon soy sauce
Dash of pepper, to taste
Source- Nutrition Professionals Australia
Method
Spray pan with olive oil and heat.
Add celery, cook one minute.
Add cabbage, pepper and onion.
Continue frying until vegetables are tender-crisp, approx 2-3 minutes.
Add soy sauce and pepper.
Stir well and cook one minute longer.
18. Hot Baby Mushrooms
Nutritional Information
Calories: 100
Serves: 4
Ingredients
2 teaspoon olive oil
1 medium onion, sliced
1 clove garlic, crushed
1 teaspoon chopped chilli
2 tablespoon lemon juice
1/2 cup chicken stock
400g baby mushrooms
1 tablespoon chopped chives
Source- Nutrition Professionals Australia
Method
Heat oil, add onion, garlic and chilli.
Cover and leave to sweat 3-4 minutes.
Add lemon juice, stock and mushrooms.
Cover and simmer for 5 minutes.
Sprinkle mushrooms with chives.
Serve hot or cold.
19. Thai-Style Cabbage
Nutritional Information
Calories: 100
Serves: 4
Ingredients
1 teaspoon oil
1 clove garlic, crushed
2 teaspoon finely chopped lemon grass
1 teaspoon fresh chopped ginger
1/2 teaspoon chopped chilli
2 tablespoon chicken stock
300g shredded cabbage
1 red capsicum, seeded and sliced
1 cup sliced mushrooms
1 cup snow pea sprouts (or bean sprouts)
1 tablespoon chopped mint
Source- Nutrition Professionals Australia
Method
Heat oil and gently cook garlic, lemon grass, ginger and chilli for 2-3 minutes.
Add chicken stock and bring to the boil.
Add cabbage, capsicum, mushrooms, sprouts and mint.
Toss gently together for 4-5 minutes until thoroughly heated.
Serve at once.
20. Golden Carrot Soup
Nutritional Information
Calories: 135
Serves: 4
Ingredients
2 tablespoons olive oil
5 large winter carrots, diced
1 large onion, chopped
2 garlic cloves, crushed
3 bay leaves
1 1/4 tablespoons MAGGI Chicken Stock Powder, or Beef Stock Powder
freshly ground black pepper
flat-leaf Italian parsley, to serve
Source-
www.recipes.com.au
Method
Heat oil in a large saucepan.
Add the carrots, onion, garlic and bay leaves and cook for 10 minutes.
Put the prepared stock in another saucepan and bring to the boil.
Pour the boiling stock over the vegetables and simmer for 15 minutes, or until tender.
Remove the pan from the heat and remove the bay leaves.
Allow the soup to cool a little, then transfer to a food processor or blender and puree until smooth.
Season with pepper.
If the soup is too thick, add some extra stock.
Serve garnished with parsley.
21. Stir Fried Vegetables with Italian Sauce
Nutritional Information
Calories: 130
Serves: 1
Ingredients
1 teaspoon of olive oil
3 florets of cauliflower
2 florets of broccoli
1/2 zucchini
1 yellow squash
1/3 carrot
1 stalk of celery
Italian Puree (Serves 4, and lasts 2 days in the fridge)
1/2 onion, finely chopped
4 tomatoes, skinned and chopped
1 clove garlic, finely chopped
1/4 cup of fresh basil
1 tablespoon no added salt tomato paste
Method
Combine Italian puree ingredients in pan and simmer for 20 minutes.
Chop or slice remaining vegetables.
Heat oil in non stick fry pan, and stir fry vegetables until lightly cooked.
Pour over Italian sauce.
22. Vegetable Kebabs
Nutritional Information
Calories: 123
Serves: 1
Ingredients
1 zucchini
1/2 Spanish onion
1/2 capsicum
4 mushrooms
1 Lebanese eggplant
Sauce
1 teaspoon of oil
1 tablespoon of balsamic vinegar
1 teaspoon of creamed mustard
1 tablespoon of apple juice
cracked pepper.
Method
Cube vegetables and thread onto water soaked kebab sticks. Combine sauce ingredients and brush over kebabs.
Grill or barbecue kebabs until cooked.
23. Barbequed Vegetable Kebabs
Nutritional Information
Calories: 100
Serves: 4
Ingredients
8 small Spanish onions, peeled and cut in half
1 red capsicum, seeded and cut into squares
1 green capsicum, seeded and cut into squares
16 button mushrooms
2 leeks, cut into 2.5cm pieces
4 thin eggplant, cut into 2.5cm pieces
1 punnet cherry tomatoes
2 tablespoon 'diet' or 'free' dressing
2 tablespoon chopped fresh herbs (parsley, chives, rosemary or other combinations)
Source- Nutrition Professionals Australia
Method
Arrange vegetables on skewers (soaked in water to prevent burning).
Combine dressing with herbs and brush it over vegetables.
Barbeque for about 10 minutes turning skewers several times and brushing with remaining dressing.
24. Green Beans with Tomatoes and Oregano
Nutritional Information
Calories: 100
Serves: 6
Ingredients
600g green beans
1 tablespoon olive oil
1 small red Spanish onion, finely chopped
6 medium egg tomatoes, thickly sliced
1 teaspoon artificial sweetener
1 tablespoon balsamic vinegar
1 tablespoon water
1 tablespoon chopped fresh oregano
Source- Nutrition Professionals Australia
Method
Add beans to pan of boiling water, boil 2 minutes, drain.
Rinse under cold water, drain.
Heat oil in pan, add onion, cook, stirring, until soft.
Add tomatoes and sugar, cook, stirring, 2 minutes or until tomatoes are just tender.
Stir in vinegar, water and oregano.
Place beans on serving plate, top with tomato mixture.
Serve warm or cold.
25. Cabbage, Zucchini and Capsicum Stir-fry
Nutritional Information
Calories: 100
Serves: 4
Ingredients
1 tablespoon peanut oil
1 medium red Spanish onion, sliced
2 medium zucchini, sliced
1 large red capsicum, sliced
1/4 medium Chinese cabbage, chopped
1/2 teaspoon dried crushed chilies
1 teaspoon fish sauce
1 tablespoon low salt soy sauce
1/2 cup vegetable stock
2 tablespoon brown malt vinegar
1/2 teaspoon artificial sweetener
1 cup bean sprouts
1/3 cup chopped fresh coriander
Source- Nutrition Professionals Australia
Method
Heat oil in pan, add onion, zucchini, capsicum and cabbage. Cook stirring until onion is soft. Add chilies, sauces, stock, vinegar and sugar. Cook, stirring, until mixture boils, remove from heat. Stir in sprouts and coriander. Mix well. Best made just before serving.
26. Italian Style Celery
Nutritional Information
Calories: 100
Serves: 3
Ingredients
4 cups diced celery
1/2 cup grated onion
1 clove garlic
400g canned tomatoes
1 teaspoon basil
Source- Nutrition Professionals Australia
Method
Spray non-stick pan with oil.
Add all ingredients, cover and bring to boil.
Lower heat and cook approximately 10 minutes.
27. Curried Vegetables
Nutritional Information
Calories: 100
Serves: 4
Ingredients
1/2 bunch broccoli in chunks
1/4 cauliflower, chopped into chunky florets
1 small eggplant, diced into small chunks
1 zucchini, thickly sliced
1 red onion, chopped
1 small piece of ginger (1-2cm square) finely chopped
1 large clove garlic, finely chopped
2 tomatoes, chopped
1 green capsicum, cut into large squares
1 red capsicum, cut into large squares
1 small red chilli, left whole for mild flavour or chopped finely for intense heat
1 cup water
1 chicken stock cube
1/2 cup chopped fresh coriander
3 curry leaves (if available)
2 heaped tablespoon good curry powder
Source- Nutrition Professionals Australia
Method
Lightly spray a large frying pan with olive oil.
Add onion, garlic and ginger, cook gently until golden.
Add green and red capsicum, fry for 2 minutes.
Add curry powder, fry until fragrant.
Add tomatoes, then add rest of vegetables and coat with curry onion mix.
Add water, stock cube, curry leaves and chilli, stir through.
Place lid on frying pan and gently simmer until vegetables are just cooked, about 15-20mins.
Do not overcook.
Season with salt and pepper to taste and stir through the chopped coriander.
If you have used the chilli whole remember to remove before serving.
As vegetables cook the liquid content will increase.
Watch the consistency of your sauce, and evaporate if necessary to avoid sauce becoming too watery.
28. Stir-Fry Spring Vegetables
Nutritional Information
Calories: 100
Serves: 4
Ingredients
1 tablespoon unsaturated oil (or replace with 2 tablespoon chicken stock)
1/2 cup spring onion
1 clove garlic, crushed
1 cup sliced green beans
1 bunch asparagus spears, cut into 4cm lengths
1 cup snow peas, topped and tailed
1/2 cup chicken stock
150g sliced button mushrooms
1 teaspoon grated lemon rind
1 tablespoon chopped parsley
Source- Nutrition Professionals Australia
Method
Heat oil in non-stick frypan. Gently sauté spring onions and garlic for 2 minutes, not allowing to brown. Add beans, asparagus, snow peas and stock. Cook tossing or stirring frequently for 5 minutes. Add mushrooms and carefully toss to combine with beans and asparagus so mushrooms are heated. Sprinkle vegetables with lemon rind and parsley and serve hot or cold.
29. Roasted Vegetables
Nutritional Information
Calories: 100
Serves: 4
Ingredients
1 eggplant, cut into quarters
1 red onion, skin on and cut in half
1 red capsicum, whole
1 green capsicum, whole
4 medium mushrooms, halved or quartered
1 zucchini, thickly sliced
6-8 cherry tomatoes cut in half length ways
1 teaspoon olive oil
Balsamic vinegar
Optional- baby spinach, chopped garlic, torn basil leaves, finely chopped chilli
Cracked pepper
Source- Nutrition Professionals Australia
Method
Place egg plant, onion and capsicums in baking tray, spray onion and egg plant lightly with olive oil spray.
Roast in moderate oven until soft, turning occasionally.
Once cooked chop egg plant into chunks.
Remove skin and quarter onion.
Gently peel thin skin from the capsicums, open and remove all seeds and slice generously.
Lightly spray frying pan with oil.
Add mushrooms, zucchini and tomatoes.
Pan fry until wilted.
Add baby spinach at last minute if desired.
Combine roasted and pan fried vegetables in a salad bowl.
Sprinkle with cracked pepper, sea salt, chopped garlic, torn basil leaves and/or chopped chilli.
Splash with balsamic vinegar.
Serve warm or cold, on its own or with fresh torn cos lettuce.
30. Grilled Eggplant with Tomatoes and Balsamic Vinegar
Nutritional Information
Calories: 100
Serves: 6
Ingredients
3 eggplants, sliced into rounds
1 teaspoon olive oil
2 red Spanish onions, diced
2 cloves garlic, crushed
800g diced tomatoes
1/4 cup roughly chopped mint
1/4 cup roughly torn basil
2 tablespoon balsamic vinegar
1 tablespoon capers, chopped
Source- Nutrition Professionals Australia
Method
Preheat grill plate or barbeque grill to high.
Lightly spray eggplant slices with oil and season lightly.
Grill for 2 minutes each side, or until browned.
Transfer to a large mixing bowl and set aside.
Spray a large saucepan over high heat.
Add onions and garlic, cooking for 5 minutes or until onions begin to soften.
Add tomatoes and cook for a further 2 minutes.
Season to taste.
Pour tomato mixture over eggplant and add herbs, balsamic vinegar and capers.
Carefully toss.
Serve warm or cold.
31. Roasted Cherry Tomatoes and Asparagus with Lemon Thyme
Nutritional Information
Calories: 100
Serves: 4
Ingredients
2 punnets cherry tomatoes
24 spears asparagus, cut into 6cm pieces
1 teaspoon olive oil
1 tablespoon pickled lemon thyme leaves
100g rocket
Source- Nutrition Professionals Australia
Method
Preheat oven to 200°C.
Place tomatoes, asparagus, oil and thyme in a large bowl and mix well.
Lightly season.
Transfer to an ovenproof dish and bake for 10 minutes, or until tomatoes start to split.
Remove from oven and toss vegetables through rocket.
Serve immediately.
32. Steamed Greens
Nutritional Information
Calories: 100
Serves: 4
Ingredients
12 spears asparagus
250g broccoli, broken into florets
2 zucchini, chopped into 4cm lengths
150g baby beans
100g sugar snap peas
1 teaspoon olive oil
1 teaspoon balsamic vinegar
Source- Nutrition Professionals Australia
Method
Place asparagus in steamer and steam for 3 minutes.
Add broccoli, zucchini, beans and peas and steam for a further 5 minutes, or until all vegetables are tender.
Transfer to a bowl and toss gently with oil and balsamic vinegar.
33. Spiced Chinese Vegetables
Nutritional Information
Calories: 100
Serves: 4
Ingredients
1 cup broccoli florets
1/2 cup celery cut into wedges
1/2 cup zucchini cut into strips
1 medium onion cut into wedges
1 cup English spinach leaves
1 teaspoon olive oil
1 tablespoon soy sauce
1/2 teaspoon fresh ginger
4 chicken stock cubes
1 tablespoon water
Source- Nutrition Professionals Australia
Method
Spray wok lightly with spray oil.
Add ginger, garlic, onion and stir fry 2-3 minutes.
Add remaining vegetables and stir fry a further 2-3 minutes.
Add a splash of soy sauce and mix through.
Add water and stock cubes, cover and steam for a few minutes only before serving so vegetables stay crisp.
34. Ratatouille
Nutritional Information
Calories: 100
Serves: 6
Ingredients
2 large eggplant, roughly chopped
4 zucchini, roughly chopped
1 teaspoon olive oil
2 onions, sliced
2 garlic cloves, chopped
1 large red capsicum, seeded and roughly chopped
2 large yellow capsicum, seeded and roughly chopped
1 Fresh rosemary sprig
1 Fresh thyme sprig
1 teaspoon coriander seeds, crushed
3 tomatoes, skinned seeded and chopped
8 basil leaves, torn
Black pepper
Fresh parsley or basil sprigs, to garnish
Source- Nutrition Professionals Australia
Method
Heat oil in a large saucepan.
Add onions and fry gently for about 6-7 minutes, until just softened.
Add garlic and cook for another 2 minutes.
Add eggplants, zucchini and capsicum to the pan.
Increase heat until the capsicum are just turning brown.
Add herbs and coriander seeds, cover pan and cook gently for about 40 minutes.
Add tomatoes and season well.
Cook gently for a further 10 minutes until the vegetables are soft but not too mushy.
Remove sprigs of herbs
Stir in torn basil leaves.
Leave to cool slightly and serve warm or cold, garnished with sprigs of parsley or basil.
35. Middle-Eastern Spice Stew
Nutritional Information
Calories: 100
Serves: 4
Ingredients
3 tablespoon vegetable stock
1 green capsicum, seeded and sliced
2 medium zucchini, sliced
2 celery sticks, sliced
400g can chopped tomatoes
1 teaspoon chilli powder
2 tablespoon chopped fresh mint
1 tablespoon ground cumin
Black pepper
Mint sprigs, to garnish
Source- Nutrition Professionals Australia
Method
Heat vegetable stock in a large flameproof casserole dish until boiling.
Add sliced capsicum, zucchini, carrots and celery.
Stir over high heat for 2-3 minutes until the vegetables are just beginning to soften.
Add the tomatoes, chilli powder, mint and cumin.
Reduce heat, cover the casserole and simmer for 30 minutes or until all the vegetables are tender.
Season to taste with pepper and serve hot, garnished with mint leaves.
36. Chinese Vegetable Stir-fry
Nutritional Information
Calories: 100
Serves: 6
Ingredients
1 tablespoon sesame oil
1 garlic clove, chopped
2 cups broccoli florets, cut into small pieces
1 cup sugar snap peas
1 whole Chinese leaf or Savoy cabbage, sliced
4 spring onions, finely chopped
2 tablespoon soy sauce
2 tablespoon dry sherry
Source- Nutrition Professionals Australia
Method
Heat oil in a wok or large frying pan until really hot.
Add the garlic and stir-fry for 30 seconds.
Add the broccoli florets and stir-fry for 3 minutes.
Add the sugar snap peas and cook for 2 minutes.
Toss in the Chinese leaves or cabbage and spring onion and stir fry a further 2 minutes.
Pour on the soy sauce, sherry and 2-3 tablespoon water and stir fry for a further 4 minutes or until the vegetables are just tender.
Serve hot.
37. Mixed Pepper Salad
Nutritional Information
Calories: 100
Serves: 4
Ingredients
2 red capsicum, halved and seeded
2 yellow capsicum, halved and seeded
1 teaspoon olive oil
1 onion, thinly sliced
2 garlic cloves, crushed
Squeeze of lemon juice
Chopped fresh parsley, to garnish
Source- Nutrition Professionals Australia
Method
Grill capsicum halves for about 5 minutes, until skin has blackened and blistered.
Put into a plastic bag, seal and leave for 5 minutes.
Heat the olive oil in a frying pan and add the onion.
Fry for about 5-6 minutes until softened and translucent.
Remove from heat and reserve.
Take the capsicum from the bag and peel off the skins.
Discard skins and slice into thin strips.
Place capsicum, cooked onion and any oil from the pan into a bowl.
Add crushed garlic, a good squeeze of lemon juice and sprinkle with black pepper.
Mix well, cover and marinate for 2-3 hours, stirring the mixture once or twice.
Garnish with fresh parsley.
38. Garlic Baked Tomatoes
Nutritional Information
Calories: 100
Serves: 4
Ingredients
1 teaspoon oil
1 large garlic clove, crushed
1 teaspoon finely grated orange rind
4 firm tomatoes
Black pepper
Shredded basil leaves to garnish
Source- Nutrition Professionals Australia
Method
Mix garlic, orange rind and pepper.
Chill for a few minutes.
Preheat oven to 200°C.
Halve the tomatoes crossways and trim the bases so they stand.
Place the tomatoes in an oven proof dish and the spread the garlic mixture over each tomato half.
Bake tomatoes in the oven for 15-25 minutes, depending on the size of the tomato halves, until just tender.
Serve sprinkled with basil.
39. Chinese Sprouts
Nutritional Information
Calories: 100
Serves: 4
Ingredients
450g Brussels sprouts, shredded
1 teaspoon sesame or sunflower oil
2 spring onions, sliced
1/2 teaspoon Chinese five-spice powder
1 teaspoon light soy sauce
Source- Nutrition Professionals Australia
Method
Trim the Brussels sprouts, then shred them finely using a large sharp knife or shred in a food processor.
Heat the oil and add the sprouts and onions, then stir-fry for about 2 minutes, without browning.
Stir in the five-spice powder and soy sauce, then cook, stirring for 2-3 minutes more, until just tender.
Serve hot.
40. Roasted Red Capsicum and Tomato Soup
Nutritional Information
Calories: 100
Serves: 4
Ingredients
2 red capsicums, halved and seeded
1 teaspoon of olive oil
1 large onion, finely sliced
2 cloves garlic, crushed
1 tablespoon tomato paste
750g ripe tomatoes, roughly chopped
2 cup vegetable stock (made with powdered stock or cubes)
1 tablet or 1 teaspoon artificial sweetener
1 handful basil, torn
Source- Nutrition Professionals Australia
Method
Preheat oven to 180°C.
Place capsicums in a shallow baking dish, skin side up and spray with olive oil.;Roast for 25 minutes or until softened.
Remove from oven, cover with foil, and allow to cool slightly.
Peel off and discard skin and roughly chop flesh.
Spray a large saucepan with oil and place on medium heat.
Add onion and sauté until soft.
Add garlic and tomato paste and cook for 2 minutes, stirring constantly.
Add capsicum, tomato and stock, then cover and simmer for 15 minutes.
Allow to cool slightly, then puree using blender or hand held processor. Season to taste.
For a sweeter soup, add Equal.
Reheat soup and serve sprinkled with basil.
41. Light Vegetable Soup
Nutritional Information
Calories: 100
Serves: 4
Ingredients
1L vegetable stock (made with powdered stock or cubes)
2 sticks celery, chopped
1 onion, chopped
1/4 cup roughly chopped parsley
400g tin crushed tomatoes
1/4 cup finely shredded basil
1 tablespoon rosemary, finely chopped
Source- Nutrition Professionals Australia
Method
Bring stock to boil in a large saucepan.
Add carrot, celery, onion, parsley and tomato and simmer gently 30 minutes.
Stir through basil and rosemary and season to taste.
42. Beefy Tomato and Basil Soup
Nutritional Information
Calories: 100
Serves: 4
Ingredients
500g tinned tomatoes
4 cups boiling water
3 beef stock cubes
2 medium onions, chopped2 sticks celery, chopped
Basil & pepper to taste
Source- Nutrition Professionals Australia
Method
Dissolve beef stock cubes in water.
Place all ingredients into a pot and simmer until vegetables are well cooked.
Puree in blender until smooth.
43. Cauliflower Soup
Nutritional Information
Calories: 100
Serves: 6
Ingredients
1 teaspoon olive oil
1 whole cauliflower, trimmed and cut into small florets
1 onion, finely sliced
2 teaspoon caraway seeds
1L vegetable stock (made with powdered stock or cubes)
1 bunch fresh parsley, leaves picked and roughly chopped
Source
Nutrition Professionals Australia
Method
Heat olive oil in a large saucepan over high heat.
Add cauliflower, onion and caraway seeds.
Cook until onion is translucent.
Add vegetable stock and bring to the boil.
Boil 5-10 minutes or until cauliflower has softened.
Place half cauliflower and stock in the bowl of a food processor.
Process for 30 seconds or until smooth.
Remove from bowl.
Repeat with remaining cauliflower and stock.
Stir parsley through soup.