Season with salt and lots of ground black pepper. Spoon a third of the vegetable mixture over the base of a 2½–3 litre/4½–5¼ pint ovenproof lasagne dish and cover with a single layer of ...

Put the peppers, red onion and garlic in a bowl. Add the oil and mix well. Heat a large frying pan until hot. Add the vegetable mixture and cook for 3–4 minutes before stirring. Add the beans ...

Cook until the sauce thickens, about 5-6 minutes. Season to taste. Transfer the creamy vegetable mixture to a baking dish.

Brimming with many flavours this lasagne recipe is absolutely irresistible! Sheets of lasagne layered with tomato ketchup, white sauce and vegetables. Drizzled with cheese on top and baked till golden ...

As the name suggests, mix vegetable idli is made with a mix of crunchy veggies like carrot, onion, capsicum and more. Generally, idli is made with rice batter but here we are using gram flour and ...

Add carrots, onions, garlic, eggs, olive oil, remaining 1/3 cup vegetable oil, potato starch, remaining 2½ teaspoons salt and pepper, and mix until everything is incorporated. Pour into prepared ...

Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture. Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the ...

Place the prebaked pie crust on a baking sheet to prevent any egg mixture from spilling into the oven and place the meat-vegetable mixture into the crust, top with grated cheese, and then ...

Cool to room temperature. Add the beef and vegetable mixture to the potatoes, sprinkle in 1 tsp of salt and some black pepper and mix well. Refrigerate for at least one hour, or until well chilled.