Vegetable dish

This is our take on the traditional Swedish recipe of the same name. Even if you’re not a lover of anchovies, we’re certain you’ll love this dish. Try serving this dish with a green salad, dressed with a lemon vinaigrette. Note

Moussaka is a classic Greek dish, that is well known for both its vegetarian and meat based version. We've gone vegetarian here and the result is healthy and delicious. Serve with a green salad.

Filled with chopped bacon, onion and parmesan cheese, these moreish mushrooms make for a tasty brunch, lunch or light dinner with salad.

This is a clever way to make sure your kids get their vegies. You could also use other vegetables in here too ­ try grated carrot, zucchini or capsicum. Note

The rich, earthy flavour of field mushrooms and the light, green taste of grilled asparagus are very different, but both pair beautifully with this anchovy dressing.

Lend a bit of colour to your plate, and a spring to your step, with this healthy and delicious recipe for tamari, lime and sesame vegetables.

These delicious lasagne stacks use grilled eggplant slices instead of lasagne sheets, making it a lighter version of the usually heavy traditional lasagne.

Prepare the couscous and cook the beans and peas the day before the picnic. Plunging the barely cooked beans and peas into a bowl of iced water will instantly stop the cooking and will hold the colour better than rinsing them under cold water. Drain them well then wrap in paper towel and store in the fridge. Assemble the salad on the morning of the picnic.

This beautiful looking terrine is a feast for both the eyes and the taste buds. The spinach and walnut pesto finishes off the dish perfectly; serve as a starter, or accompanied with a salad for a light lunch.

Serve up this delicious Mediterranean style bruschetta at your next gathering. Haloumi is a cheese that just begs to be grilled, and combined with tomatoes, basil and capers it is out of this world.

Lamb option; cook lamb fillets in heated large non-stick frying pan until browned all over; slice thinly. Place on top of non-vegetarians’ portions of pizza; cook as above. Note

This cheesy, creamy baked cauliflower is comfort food at its best.

The great thing about using Japanese pumpkin for this pumpkin with balsamic and pine nuts recipe is that the skin is edible, so there's no need to waste time cutting it off. This makes a great side dish for a roast leg of lamb.

Fast and easy stir-fried vegetables with chilli and cashew nuts.

A tender and slowcooked vegetable ratatouille, a French provencal dish, from Australian Women's Weekly.

A quick and easy beef and vegetable stir-fry from Australian Women's Weekly.

Jerusalem artichokes have a knobbly, uneven surface, but under the skin, their creamy colour and consistency is worth the peeling effort. They have a delicious and distinctively nutty taste, like hazelnuts or chestnuts, and a crisp and crunchy texture, like a water chestnut.

A healthy and warming winter vegetable sauté with prosciutto and hazelnuts.

Frozen edamame, soy beans in the pod, are available from Asian supermarkets. You will need about 300g (9½ ounces) in the pod. You can also use frozen broad (fava) beans; you’ll need to discard the outer skin after the podded beans have been brought to the boil. Note

These healthy Middle Eastern spiced vegetable kebabs combine sweet, dense kumara with juicy beetroot to create a flavour sensation that will keep you coming back for more!

This brightly coloured and healthy terrine makes a lovely light lunch, served with salad, or a perfect starter.

Salting the zucchini draws out excess moisture. Some salt will remain after you squeeze out this moisture, so season the fritters lightly. Chop the basil for the fritters just before using as it will start to blacken. The fritters and pesto can be made a day ahead; refrigerate in separate airtight containers. To reheat fritters, […]

Try this very fresh and zesty polenta side to cut through hearty meat dishes.

Tempura batter is so light and crisp; this Japanese cuisine is perfect for getting that delectable crunch to your veggies.

This gorgeous five star starter will impress even the most fussy guests.

If you prefer, substitute finely sliced zucchini or trimmed asparagus for the sprouts. Note

You can warm the tortillas in the microwave oven; follow the instructions on the packet. Note

Crumb mixture can be prepared several hours ahead. Cook zucchini just before serving. If zucchini flowers are not available, substitute small zucchini quartered lengthways. Note

These between-meal snacks will satisfy the heartiest of appetites ­ and your waistline won't suffer for it.

These stacks are a great recipe to try to expand a vegetarian menu. They are hearty and full of flavour.

Dhansak is an Indian adaptation of a famous festive dish of the Parsi community of the Indian subcontinent; it always consists of several types of pulses and vegetables, and is served with rice. The Parsi often add mutton to the dish. Note

These tarts are best made immediately before serving to prevent the pastry going soggy. You can pre-roast the tomatoes ahead of time, but don’t assemble the tarts until just before serving. Serve topped with chervil, if you like. Note

Draining the tofu is an important step to ensure there isn't too much moisture while deep frying. The result is delicious, golden, crispy tofu bites.

This is delicious served warm or cold, so is great for picnics or a make-ahead lunch. Note

We used packaged felafel mix for this recipe, available from selected supermarkets, Middle-Eastern food shops and many health food stores. Note

The name tapenade derives from tapeno, the Provençal word for capers, a vital ingredient in this tangy condiment that perfectly complements goat cheese. Note

Any all-round or mashing potato is fine to use here. Pontiac or sebago are also good choices. Note

A daikon and potato gratin with spring onion, bay leaf and crushed garlic.

Basil and feta stuffed capsicums, capsicum recipe, brought to you by Australian Women's Weekly

The classic combination of ricotta, spinach and tomato works beautifully in this light dish.

The perfect side dish for roast meats and barbecues, this mediterranean smash has tender potatoes, olives, garlic and basil.

A healthy and delicious Japanese starter or side dish of teriyaki snow peas and snap peas.

Store patties, covered, in the fridge for up to 2 days. Freeze uncooked patties for up to 1 month. Defrost patties in the fridge before cooking. Note

Crispy on the outside, fluffy on the inside, these duchesse potatoes are like elegant potato gems.

Not suitable to freeze. Not suitable to microwave. Egg rings are available at selected supermarkets and homeware stores. Note

This Za'atar spiced chickpea salad with feta and mint is a great summer salad option.

A Pithivier is round, enclosed pie with origins in France and can be made sweet or savoury.

You need about 1.3kg fresh peas to get the amount of podded peas required for this recipe. Note

Broccoli, cut into small florets, can be substituted for broccolini if unavailable. Note

These tasty Greek style feta and spinach stuffed potato balls make a delicious starter, finger food or light snack.

Regular extra virgin olive oil and ½ teaspoon finely grated lemon rind can be substituted for lemon-infused olive oil. Note

With melting, spicy tahini butter, these corn cobs will be the star of your barbecue.

You will need about 2 medium carrots (240g) and 3 small zucchini (270g) for this recipe. You can also use fresh rice noodle sheets, cut into 14cm x 16cm rectangles, to enclose the filling. Note

These delicious salty bundles are also fantastic with a squeeze of lemon and a sprinkle of chopped parsley. Note

If your frying pan handle is not ovenproof, wrap it in foil to protect it in the oven. Note

Eggplant, tomato & leek lasagne

Not suitable to freeze. Not suitable to microwave. Note

Just up your regular mashed potato by adding cheese and spinach for an impressive Christmas side dish

This is a great, fun way to introduce more veggies at mealtimes, and they are delicious as well.

The portobello mushroom is virtually a larger version of the swiss brown or cremini mushroom. Dense and hearty, it is a great variety to choose when making stuffed mushrooms. You can use swiss browns here but purchase the largest ones you can find.

Potato skins are an excellent source of fibre and vitamin B6. Note

You could use any firm-fleshed white fish fillets for this recipe ­ we used blue-eye. Make the breadcrumbs from bread that is at least a day old, grate or process stale bread to make crumbs. Fish can be crumbed several hours ahead, store, covered, in the refrigerator. Note

Harissa is a Moroccan sauce or paste made from dried chillies, cumin, garlic, oil and caraway seeds. Harissa paste, available in a tube. It is very hot and should not be used in large amounts. Bottled harissa sauce, while still hot, is milder. It is available from supermarkets and Middle-Eastern grocery stores. Note