Are you one of the 9 in 10 adults who don’t eat enough vegies? Or maybe you’ve got a fussy eater at home? Try our tips below to add more vegies to the menu in 
your house.
- Add a layer or two of spinach or silver beet to lasagne.
- Add some frozen vegetables to the mix when making burger patties, meatballs or rissoles – better still grate zucchini, carrot and pumpkin into the mix and the little ‘vegie detectives’ won’t find them!
- Roasted vegetables can be blended and strained into a basic tomato sauces to use with spaghetti, pasta and meatballs or try it as topping on pizza bases.
- Cooked pumpkin, corn, zucchini, carrot and potato can be creamed and added to savoury muffins, pies, quiches or baked into scones, scrolls or homemade breads.
- When making mashed potato, mash in some steamed cauliflower, parsnip or pumpkin.
- Stuff baked potatoes with baked beans or creamed corn. Top with grated cheese.
- Add grated zucchini and mashed cauliflower to the cheese sauce when making macaroni cheese. For the ‘green vegie detectives’ out there, try peeling the zucchini first.
- Turn ordinary pikelets into vegie pikelets – add grated zucchini, chopped spring onion, creamed corn and grated cheese to pikelet mixture. They will take a little longer to cook through than plain pikelets but are much healthier and tastier.
- Make oven-baked vegetable chips: slice potatoes, carrots, sweet potato, parsnips or beetroot. Pat dry with paper towel and spray lightly with oil before baking at 200oC.
- Make some tasty noodle fritters by adding egg, peas, corn, grated zucchini and grated cheese to cooked 2 minute noodles (minus the flavouring sachet). Cook in frying pan in small portions. These make a great afternoon tea snack.
Click here to download this information as a PDF.
