Vegetables Recipes

1 tbl canola oil 1 lrg yellow onion, diced 1 x green bell pepper, seeded and diced 1 x red bell pepper, seeded and diced 1 cup sliced celery 2 x cloves garlic, minced 28 oz canned crushed tomatoes 16 oz canned red kidney beans 15 oz canned stewed tomatoes, diced 3 tsp chili powder, up to 4 1 tbl dried oregano 2 1/2 tsp ground cumin 1 tsp paprika 1 tsp salt 1 tsp bottled hot sauce, up to 2 1/2 tsp ground black pepper

* MAKES 4 TO 6 SERVINGS. VEGAN * This chili exhibits the quintessential qualities of traditional chili without the meat. It is thick, highly seasoned and very satisfying. * Heat oil in large saucepan. Add onion, bell peppers, celery and garlic. Saute until vegetables are tender, 6 to 8 minutes. Stir in crushed tomatoes, beans, stewed tomatoes and seasonings; bring to a simmer. Cook uncovered over low heat, stirring occasionally, 25 to 30 minutes. Remove from heat; let stand 8 to 10 minutes before serving. * Ladle chili into bowls. Serve with toppings such as shredded low-fat cheddar or Monterey Jack cheese, chopped scallions, chopped red onion or fresh tomato salsa, and warm cornbread or whole wheat bread if desired. * Makes 4 to 6 servings.

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red/yellow peppers, whole courgettes, sliced in half lengthways aubergine, thickly sliced sweet potatoes, thickly sliced onions, cut in half MARINADE 75 ml olive oil 1 lrg clov garlic, crushed 30 ml mixed summer herbs, finely chopped salt and freshly ground black pepper

* 1. In a screw top jar combine the marinade ingredients together, shaking well. * 2. Brush the vegetables with the marinade and leave to one side for at least half an hour to enable the flavours to develop. * 3. Before barbecuing brush the vegetable pieces once again with the marinade and sprinkle over some extra seasoning. * 4. Barbecue over a grill, turning frequently. * 5. Alternatively, pierce each whole vegetable with a fork, place on a square of foil, add 2tbsp of marinade, wrap the square of foil around the vegetable and cook in the coals until soft.

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1 med Pepper, any colour 1 lrg Carrot 2 1/2 x Florets cauliflower 1 x Chunky onion or shallots 1 tsp Garlic powder 1/4 tsp Turmeric powder 1 1/2 tsp Salt 1 tsp Sugar 2 tbl Oil PEANUT SAUCE 146 gm Peanuts, roasted and blended 1/4 tsp Cumin powder 1/4 tsp Coriander powder 1/2 tsp Chilli powder 1 1/2 tbl Water 3 tbl Sugar 1/2 tsp Salt

* Peanut sauce: Add all the spices and peanuts, water, salt and sugar. * Keep stirring into a thick and tasty sauce. * Clean and rinse the vegetables and cut into bite sized pieces. Mix vegetables with garlic, turmeric, salt, sugar and oil. Skewer the vegetables and barbecue, dip into sauce and serve.

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