Salads are a classic Kiwi summer staple, but as the leaves fall and the weather cools, we start to look to the abundance of autumnal vegetables available. So now is the time to head down to your local supermarket, then with the instant heat and precision of cooking with gas you can roast or grill all kinds of vegetables quickly and perfectly, with no mess or fuss. Plus, it brings out the fresh flavours and adds a delicious seasonal taste.
The only hard part is deciding what to cook. We’re big fans of cooking with gas here at Firstgas, so we asked the team to share some sizzling ideas for veggie dishes, sides, and main courses. These are some of our favourites.
Healthy meals in minutes
Start with whatever tempts your tastebuds: courgettes, eggplant, baby carrots, pumpkin and squash, cherry tomatoes, red or white onions, kumara, fennel, capsicums, mushrooms.
Char-grill a selection, adding a dash of good olive oil and crunchy salt, along with a splash of zingy vinegar or some herbs – easy, healthy, and super quick.
- Cut courgettes in half, quarter onions, and keep the baby carrots whole. Brush with oil and cook for a few minutes each side until they’re lightly caramelised.
- There’s no need to salt and rinse eggplant. Just slice it thinly and grill until soft and sticky.
- Bake cherry tomatoes on the vine until they’re bursting, then drizzle with balsamic.
- Slice pumpkin or butternut, add some oil and dust with nutmeg or cinnamon. Then cook them slowly – when they’re easily pierced with a knife tip, you know they’re ready to go.
- Char capsicums, then remove the blackened skins and taste the incredible sweetness.
- Take whole portobello mushrooms, slather them with garlic butter and top with parsley.
- All you need is a sharp knife and your gas hob and oven. In no time you’ll have a feast for the whole family.
Simple serving suggestions
Once you’ve cooked your vegetables, you can enjoy them together in autumn salads, or as a side with any main.
Heap them on pasta or couscous for a memorable weekend brunch.
Try some on crusty bread as a sandwich, maybe with feta crumbled on top.
You can even pack your vegetables into jars and cover them with oil. They’ll keep in the fridge for up to a week, so you can add them to school lunches and enjoy as easy mid-week meals.