2 bulbs baby fennel, trimmed, cut into wedges 2 large red onions, cut into wedges 8 garlic cloves, skin on 4-5 sprigs thyme 1/2 tablespoon balsamic vinegar 1/2 tablespoon olive oil
Step 1 Preheat oven to 180°C. Line a large baking tray with baking paper. Place fennel, onion and garlic into tray. Scatter with thyme and drizzle with balsamic and olive oil.
Step 2 Roast for 30–40 minutes, or until golden and caramelised.
Pumpkin and leek gratin
Serves 4 Cost per serve $1.42 Hands-on time 15 minutes Cooking time 55 minutes
Gluten-free, vegetarian Low kJ, high protein, high fibre, low sodium
cooking oil spray 1 large leek, trimmed, thinly sliced 2 garlic cloves, crushed 2 teaspoons fresh thyme leaves 700g peeled and deseeded pumpkin, thinly sliced 1/4 cup skim milk 1/4 cup Philadelphia Cream for Cooking 60% less fat 2 tablespoons grated parmesan
Step 1 Preheat oven to 180°C. Lightly spray a 4 cup-capacity ovenproof baking dish with oil. Spray a large non-stick frying pan with oil and place over medium heat. Cook leek, stirring occasionally, for 566 minutes, or until softened. Add garlic and thyme. Cook, stirring, for 1 more minute. Remove from heat.
Step 2 Layer leek mixture and pumpkin in dish. Combine skim milk and Cream for Cooking and pour over gratin. Sprinkle with parmesan. Cover with baking paper and foil and bake for 45 minutes. Remove foil and paper and bake for a further 5–10 minutes until golden.
Warm broccolini with lemon and ricotta
Serves 4 Cost per serve $2.15 Time to make 10 minutes
Gluten-free, vegetarian Low kJ, high protein, low sodium
2 bunches broccolini, trimmed, cut into long florets 2 teaspoons thinly-sliced lemon zest 2 teaspoons lemon juice 2 teaspoons olive oil 1/4 cup fresh low-fat ricotta 2 tablespoons chopped lightly-toasted hazelnuts
Step 1 Cook broccolini in a large saucepan of boiling water until bright green and just tender, adding zest in last 30 seconds of cooking time. Drain well.
Step 2 Place broccolini into a large serving bowl, drizzle with lemon juice and olive oil. Crumble over ricotta and garnish with hazelnuts to serve.
Did you know? You need to eat five serves of vegies a day. One serve is 1 cup of salad, 1/2 cup of cooked vegies or a medium potato.