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Seasonal vegetable recipes for Autumn

April 13, 2022

 

There's a chill to the air, and the blankets and heaters are starting to come out of storage.  It's the perfect time of the year for roasted vegetables, either in the form of a salad, or a hearty meal for dinner. Put vegetables front and center this autumn season with our collection of vegetarian recipes.

Our favourites are sweet and tender Broccolini®, creamy and nutty Fioretto® Cauli-Blossom®. Both vegetables are completely edible, so no prep required. Plus no wastage. Try them roasted, tossed in a stir-fry or in a hearty Autumn salad.   

Roast Broccolini® and Vegetable salad

This hearty and filling roast vegetable salad is a bowl of comfort food. Sweet potatoes, Minicaps® baby capsicums, cauliflower, tomatoes and our favourite Broccolini® is seasoned with salt and spices. Then roasted in the oven till crisp and crunchy on the outside. The roasted vegetables are drizzled with a mustard lemon dressing, and then tossed together to create a salad that’s a full meal.

Roasted vegetables in a roasting pan.

Roasted Broccolini® & Fioretto® with labneh & hazelnut dukkha

Roasted Broccolini® and Fioretto® Cauli-Blossom are roasted in the oven till they are beautifully charred. Then topped off with labneh, and hazelnut dukkah to make a delicious side. Serve with crispy salmon, grilled chicken, or more roasted vegetables.

Roasted Broccolini with Fioretto in a roasting pan with lemon and labneh.

Spanish style chicken & Broccolini® tray bake

Add this easy dinner recipe to your weekly meal repertoire. Start off with arranging vegetables including Broccolini® in the base of a roasting pan. Top with chicken thigh cutlets along with Spanish spices, and roast in the oven. In less than 45 minutes, dinner is ready to be served.

Roasted chicken thigh cutlets with roasted broccolini and other vegetables in a roasting pan.

One pan Greek-style roast chicken & Broccolini®

Another quick and easy one-pan recipe, this one features a whole chicken that’s roasted with potatoes, tomatoes and Broccolini® with Greek herbs and spices.

Broccolini_Greek Style Chicken Roast

Roasted Minicaps® baby capsicums, beetroot and carrot salad

This salad combines the earthy sweetness of roasted carrots and beetroot, with a burst of colour and freshness from Minicaps® baby capsicums, and walnuts thrown in for crunch.

Roasted vegetables in a round baking tray with a fork and knife.

Mediterranean stuffed vegetables tasting plate


This Mediterranean stuffed vegetable platter is perfect for entertaining. There’s Minicaps® baby capiscums stuffed with ricotta and cream cheese for crunch and colour, along with stuffed eggplants, and stuffed zucchini. Serve with chargrilled Turkish bread, lemon wedges and yoghurt.

Stuffed zucchini, eggplant and baby capsicums on a platter with char-grilled bread and lemon next to it.

Roasted Treviso® radicchio, fennel & blood orange salad


Up your entertaining game, with this delicious and vibrant autumn salad featuring Treviso™ Raddichio lettuce, along with sweet fennel, and sliced blood oranges, for tanginess and colour.

Treviso Radicchio, sliced blood orange salad on a wooden platter with forks next to it.

Middle-eastern roasted Fioretto® Cauli-Blossom pumpkin and chickpea salad


Roasting in the oven gives the Fioretto® Cauli-blossom® and the chickpeas a delicious, charred flavour that goes beautifully with this Middle Eastern-inspired salad. Serve it as a main for dinner. Any leftovers would be great for lunch the next day.

Roasted Fioretto Cauli-Blossom, pumpkin and other vegetables on a large plate.

Butter chicken with Broccolini® & Fioretto®

There’s nothing quite as a delicious as a bowl of butter chicken in the chilly winter months. Add a twist to the classic butter chicken with the addition of Fioretto® Cauli-Blossom® and Broccolini®. Serve with warm naan, or Basmati rice.

Butter chicken with broccolini and fioretto cauliblossom in a serving bowl with naan next to it.

 

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Seasonal vegetable recipes for Autumn

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