Vegetable dish

Serve this with a fresh green salad, avocado and shaved parmesan for a tasty and gluten-free lunch or dinner. Note

Chilli basil stir-fried pumpkin recipe

Upgrade your garden variety vegetable fritter to an altogether more exotic version with this vegetable bhaji. Add dollop of mango chutney and you'll be in heaven.

A well-loved side dish for many years, this simple and classic scalloped potatoes dish by Women's Day is always met with claps and squeals of delight. The kids love it, too.

You can also use portobello mushrooms. Large, flat mushrooms have a rich earthy, full-bodied flavour and meaty texture, making them perfect for roasting and barbecuing. They are sometimes misnamed field mushrooms, which are wild mushrooms. Note

You need four bunches of asparagus for this recipe. Note

Asparagus is a delicious summer vegetable that really comes into its own with the right topping. Try one of these three versions next time you serve this moreish vegetable.

Tender braised vegetables and chickpeas served on a bed of cumin couscous is a great choice for a meat-free meal.

Like a warm salad, these French style braised peas with spring onion and bacon makes an excellent side dish.

Roast tomato and goat's cheese tart

This is a great dish for using up whatever vegetables you have on hand, including cooked leftovers. Roasted vegetable couscous makes a great lunch, or a delicious side at dinner.

This gnocchi recipe is a little more forgiving that its potato based cousin. Nervous cooks should dive confidently into this spinach and ricotta with sage butter version. The result will be as light and delicate as you could wish for.

Surprisingly, the humble artichoke is part of the thistle family. Served here topped with chopped pine nuts and fresh chervil, with a tomato vinaigrette, they'll make a sophisticated, mouth-watering appetiser at your next dinner party.

This baked potato packed with salmon and peas constitutes a great little meal combining all the 4 food groups in one stomach satisfying, kid friendly package. Smoked or tinned salmon works equally well.

Baby leeks are sweeter and less stringy than the grown-up version. Braising them in this way gives them a beautifully soft texture. Serve alongside your next roast dinner with all the trimmings.

A well made hollandaise sauce is irresistible, especially when spooned over fresh, barely cooked asparagus. The trick to a prefect sauce is to whisk vigorously and constantly to prevent the eggs from scrambling.

This traditional Indonesian vegetable salad is a great snack to include in kids' lunchboxes. Fried firm tofu can be included in gado gado, making this a perfectly substantial meal for vegetarians, too.

These stir-fried greens with mixed mushrooms are deliciously healthy. The unmistakeable Asian flavours lift an otherwise ordinary dish to a tasty and satisfying light lunch or dinner.

As a side dish, or light and healthy lunch or dinner, try out this roast pumpkin and goat cheese salad. It's a perfectly satisfying meat-free dish, packed full of vitamins, minerals and flavour.

Pan frying asparagus intensifies their natural flavour. Serve this delicious asparagus with parmesan dish with lemon wedges, a little plate of butter pats and a pepper grinder.

Bite-sized baby potatoes always make for a delicious side dish, especially when they're tossed in garlic and rosemary. Keep an eye out for new season baby spuds, and make this dish as soon as they appear.

Do you fancy busting out the antioxidants while enjoying a delicious feast? Look no further than these grilled vegetables with ricotta. They'll have your free-radicals shaking in their boots.

This vegetarian version of the old British classic is every bit as hearty as its meaty cousin. Lentil cottage pie is the perfect option when you're after something meat-free, but substantial.

Packed full of vegetables, this chickpea and pumpkin ratatouille is perfect as an accompaniment or a meal on its own.

Crisp outsides, crunchy corners and soft, tender insides with a honey, mustard and rosemary marinade make these the perfect roasted root vegetables.

Make your own stock to transform your stews and soups and dinner dishes. It's really incredibly simple, cost effective and a great way to use up vegetables and vegie scraps.

Celebrate summer's seasonal vegetables with this colourful and healthy vegetable terrine. Make sure you remove it from the fridge well before serving, as it is most delicious when enjoyed at room temperature.

Our pickled vegetables make a lovely and colourful gift for friends or family. We've used a variety of vegetables here, but you can experiment with your own combinations.

What better way to get your full quota of five-a-day than a plate of these delicious braised green beans and vegetables. Served with crusty bread or as a compliment to a meat dish, it's sure to satisfy.

Put together this colourful and crispy balsamic-glazed vegetable platter at your next barbecue. The baby vegetables are beautifully sweet and they look wonderfully appetising.

Simple and delicious.

There are countless versions of dhal, all equally healthy and delicious. Try our warming pumpkin and eggplant version for a hearty meat-free meal. Serve with Indian flatbread to mop up every bite.

This humble vegetable gets an undeserved bad rap in our view. We think these delicious brussels sprouts with crispy pancetta deserve a place on your Christmas table, right next to the duck fat roasted potato.

Simple, perfectly creamy mashed potato is the ultimate comfort food. Serve alongside just about anything.

If you want to serve up a healthy lunch with lots of protein and vegetables, these little vegetable and feta frittata are the way to go. They're also great as after-school snacks, and make a fab packed lunch.

An empanada is a stuffed pastry or bread that is baked or fried. They are often filled with meat, but this spiced pumpkin version is a delicious vegetarian take on this classic Latin American snack food.

These little spinach and cheese parcels are very tasty extremely versatile; you can serve them on their own, as a soup accompaniment, or as part of an antipasto platter.

Pickled plum puree, also known as umeboshi puree, is made from plums (ume) slowly pickled in salt, with Japanese mint (shiso) added for colour and flavour.

Wrapped in crisp prosciutto, this creamy vegetable terrine would make a delicious side dish or lunch served with salad.

Bake pine nuts on oven tray in moderate oven about 5 minutes or until toasted. Note

Drizzled with a creamy chervil dressing, this easy dish makes an excellent brunch or lunch.

Spiced with nutmeg and dressed with lemon, this spinach with mint makes a fabulously simple side dish.

Koshumbir, sometimes spelled koshambir, is a fresh shredded vegetable salad that is served in India alongside curries. Note

Burgers can be prepared 3 hours ahead and refrigerated, covered. Note

The ultimate comfort food, this cauliflower cheese has a crunchy cheese and herb topping.

Be careful when taking the pumpkin out of the microwave as the bowl will be very hot. Note

A dish that looks wonderful doesn't need to be difficult, as is shown by this mushroom tart recipe.

Perfectly light and healthy, this zucchini soup is just the ticket for a quick and easy snack, light lunch or dinner party starter. Serve with crusty bread.

Tarts can be prepared a day ahead and kept, covered, in the refrigerator. Reheat just before serving or serve chilled if preferred. Note

This meal is so easy to whip up on a chilly weeknight. It's also delicious reheated for lunch the next day.

Not suitable to freeze. Not suitable to microwave. Note

Relish can be stored in the refrigerator for up to 3 weeks. Relish can be used straight away. This recipe is quite spicy; for a milder version remove the seeds from the chillies or use less chilli. Note

If the handle of your frying pan is not heatproof, cover it with aluminium foil before placing it under the grill. Frittata is delicious served warm, but if you like it cold or want to take it to work, make it the evening before, keep it in the fridge overnight, then wrap it in plastic […]

This recipe can be made several hours ahead, reheat just before serving. Note

Do something good for your heart and busy schedule with this easy Japanese dish. Salty miso paste is at home in miso soup but also a tasty marinade for grilled eggplant.

For the most lusciously smooth, fluffy, irresistible mash, this is the recipe to follow. Use potatoes that are high in starch and take care not to overcook them. Push the potato through a sieve, as we suggest here, or through a potato ricer or food mill (mouli).

Tender pumpkin and ribbons of zucchini are delicately flavoured with fresh sage to make this deep, layered vegetable lasagne.

This healthy Lebanese-inspired falafel platter is absolutely mouth-watering served with a summery heirloom tomato salad and pita breads.

Soft, creamy polenta topped with mixed, grilled mushrooms makes a great meat-free dinner with a fresh, green salad on the side.

Served with grilled sourdough, this colourful dish makes a stunning, summery appetiser or lunch.

For a lower-fat version, use low-fat dairy-free spread instead of the butter, low-fat mayonnaise, light sour cream and light cream. (per serving) 31.1g fat; 2196kJ (525 cal) We used whole-egg mayonnaise. You can also use pink-eye or sebago potatoes for this recipe. Note

Makes enough for four 200g servings of beef strips in a stir-fry. Also goes well with steamed crab; par-boiled green vegetables. Salted black beans, available from all Asian food stores, are soft and chewy fermented soy beans having a pungent aroma and adding a distinct flavour to food. Note

Crispy, salty and utterly addictive, this dish makes for a delicious starter.

Sweet and sticky caramelised vegetables that go perfectly with roast dinners.

Thinly sliced chargrilled capsicum tastes fantastic in a buttery, creamy mash. Add crumbled goat's cheese for extra flavour and decadence.

Really, you can use just about any veges you fancy in this Indian vegetable curry, though including some root vegetables, something green and some chickpeas is a good place to start.

Drunken beans with bacon, tomato, beer and worcestershire sauce from Australian Women's Weekly.

A quick and easy beef stir-fry with black bean sauce from Australian Women's Weekly.

Roasting tomatoes results in a much more intense flavour. The combination of both fresh and deep-fried basil finishes off this brightly coloured and healthy side dish perfectly.

Khitcherie, a classic Indian rice and lentil dish, was anglicised by the Raj to make that English breakfast staple, kedgeree. Commercial garam masala, found in some supermarkets, can be used instead of making our recipe. Note

A vegetarian dish of eggplant timbales with roasted tomato sauce from Australian Women's Weekly.

Allowing the eggplant to stand a while covered with salt will help withdraw most of the vegetable’s slightly bitter juice; it also helps prevent the eggplant from absorbing too much oil when it’s cooked. Be sure to rinse the eggplant well under cold running water to remove as much of the salt as possible and […]

Baby beetroots are a perfect side to have with ham or turkey - just think about how good their grown-up cousins taste sliced on sandwiches made with either of those meats! Their size means they don't take any time at all to cook, plus they have a smoother, softer texture than their adult counterpart.

These herby, juicy stuffed tomatoes make a fantastic side dish.

This is a delicious way to get your daily dose of fresh vegetables.

This home-made winter coleslaw is so much better than anything from the store.

This creamy, cheesy zucchini gratin makes a great side dish for dinner, or a lovely lunch with salad and fresh bread.