Vegetable Variety

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  1. Steamed green beans & green asparagus, calamata olives, liberally sprinkled with lemon juice and a little wholegrain mustard
  2. Roast red peppers, quartered and seeds removed, with halved cherry tomatoes.  Stir some basil pesto into the mix once roasted.  Serve hot or cold.
  3. Braai thickly sliced brinjals, marrows, red peppers, mushrooms, tomatoes, onion and whole baby corn.  Dress with 100ml olive oil, 60ml balsamic vinegar, 1 clove garlic and 25ml orange juice
  4. Steam peas, and serve sprinkled with capers and mint leaves.
  5. Dry fry some sunflower seeds, and add to grated carrots, blueberries, olive oil, lemon juice and plenty of black pepper.
  6. Cook whole cherry tomatoes with a sprinkle of chilli infused avocado oil over high heat until lightly browned.  Allow to cool, then toss with chopped arugula, loads of chopped mint and lime juice.
  7. Chop and steam bok choy until crisp-tender, then shock it in ice water. Drain, toss with halved cherry tomatoes, capers, olive oil and lemon juice.
  8. Healthy sauté mushroom caps and thinly sliced red onions until tender and browned. Toss with a lot of chopped fresh parsley, basil, rocket and watercress and a simple vinaigrette or olive oil & balsamic vinegar.
  9. Bake whole, unpeeled eggplant (+-30mins) turning occasionally, until soft. Chop and toss with cooked white beans and halved cherry tomatoes, basil & crushed garlic. Dress with olive oil, lemon juice and black pepper.
  10. Roast beetroots whole, then slice or cube and toss with a little chopped garlic (or roasted garlic), toasted walnuts, orange juice, orange slices and olive oil.
  11. Roast beetroots whole, and toss with rocket, olive oil, sherry vinegar and chopped onions.
  12. Toss baby corn in a pan with a little oil; add cayenne pepper or minced chillies, lime juice and cherry tomatoes.
  13. Sauté mustard greens in a little water. Remove from heat & add a little butter (or olive oil) once wilted, throw in a lot of red pepper slivers & enjoy with the steak hot off the braai.
  14. Fresh baby spinach leaves, roasted butternut, feta, and pecan nuts. Serve with a lemon vinaigrette.

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